For a simple and tasty starter, try these ‘surf ‘n’ turf” skewers made with Parma ham, scallops and king prawns.

Prosciutto di Parma, is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a natural ‘drying” of the hams.

For more information on Parma Ham, please visit here.

Parma Ham-wrapped scallop and king prawn skewers

Serves 4 as a starter or 2 as a main


For the skewers:

4 long stems of fresh rosemary
4 slices Parma Ham, sliced in half lengthways
8 scallops
8 raw king prawns
olive oil

For the salsa:

2 handfuls chopped coriander
3 tbsp chopped capers
3 tbsp diced cucumber
1 tbsp finely chopped red onion
½ green chilli, finely chopped
4 tbsp extra virgin olive oil
zest and juice of 1 lemon
zest and juice of 1 lime
salt and black pepper


  1. Strip the leaves off the rosemary spears, leaving 2-3cm leaves at the end of each
  2. Wrap a strip of Parma Ham around each scallop
  3. Thread a prawn onto each rosemary skewer followed by a Parma Ham-wrapped scallop. Alternate prawns and scallops so that each skewer has 3 prawns and 2 scallops
  4. Combine all of the ingredients for the salsa and season to taste
  5. Heat a lightly oiled heavy based frying pan, griddle or barbecue and cook the skewers for 1-2 minutes per side until the prawns are pink and no longer raw, and the scallops are firm to touch
  6. Serve the skewers with plenty of salsa and green leafy salad leaves

Cook’s tip: If you are short of time, prepare the skewers in advance and refrigerate until you are ready to cook. The salsa can also be made and chilled for 3-4 hours in advance