Try something different and cook these easy but delicious scallop kebabs on the barbecue this summer
- 12 scallops
- 12 thinly sliced pieces chorizo
- 6 rosemary stalks
- Olive oil
- Black pepper
Thread 2 scallops and 2 thinly sliced pieces of chorizo alternately onto 1 rosemary stalks, brush with olive oil and season with black pepper.
Repeat to make 6.
Cook on the barbecue for 3-4 mins, rotating, until cooked through.
Serve with lemon wedges to squeeze over.