Get these little guys rolled the day before you want to serve them, then all that is required is a quick toss with seasoned oil, and a quick cook on the barbecue (griddle).
Rolling scallops in bacon not only gives them great flavour but it also protects them from the heat of the grill.
12 large (raw) green prawns
12 large scallops (about 200g/7 ounces)
6 thinly sliced rindless rashers streaky bacon
2 Tbsp oil
Zest 1 lemon
1-2 small dried bird’s eye chillies, crushed, or ¼ tsp chilli powder
Salt and freshly ground black pepper
Lemons for serving
12 small bamboo skewers, soaked in 30 minutes in warm water
1 If prawns are frozen, thaw them quickly in a sealed plastic bag immersed in a sink of warm water. Twist off their heads, then peel off shells, leaving the small piece of shell on the tail intact. Using a small sharp knife, slit down the back of each prawn and gently extract the red or black vein. Remove any visible black thread on the scallops. Rinse prawns and scallops and pat dry with paper towels.
2 Stretch bacon rashers with the back of a knife and cut each rasher in half. Wrap a piece of bacon around each scallop. Thread the prawns and scallops on bamboo skewers.
3 In a shallow dish mix oil, lemon zest, crushed chillies or chilli powder, a few pinches of salt and a little black pepper. Add the skewers and turn them to coat evenly with the seasoned oil. Cook skewers on a preheated barbecue hot plate (griddle) over a high heat until bacon is golden, basting with any juices remaining in the dish. Serve garnished with lemon.
Photography Aaron McLean http://www.aaronmclean.com