scallops with a warm basil dressing

(serves 4 as a starter)

Ingredients

·          6 tbsp olive oil
·          8 Large scallops with coral.
·          16 fresh basil leaves plus 4 tbsp torn basil
·          4 slices prosciutto, each cut into 4 long strips
·          1 clove chopped garlic
·          1 small tomato, seeded and chopped
·          2 tbsp balsamic vinegar
·          Fresh mixed salad leaves

Cut the corals from the scallops and then cut the white flesh in ½ horizontally. Place a basil leaf on each ½ and wrap in a strip of the proscuitto. Thread 2 wrapped scallops on a skewer, then a coral followed by 2 more wrapped scallops. Place on an oiled baking tray

Heat the olive oil in a small pan, remove from heat and add torn basil, garlic and chopped tomato, stir and add vinegar and seasoning. Brush the skewered scallops with this dressing and grill under a very hot grill for 2  3 mins, turning once.

Arrange the skewers on a salad base and drizzle over the remaining warm dressing.

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