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    Seafood Sticks

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    Seafood Sticks

    These skewers with their sun-dried tomato dressing make a really stylish opener to any barbecue. They take the same time to cook on a gas or conventional barbecue, or griddle.

    • Milk Free
    • Preparation time: 8 minutes, plus soaking
    • Cooking time: 6 minutes
    • Total time: 44 minutes 45 minutes

    Serves: 8


    • 50g sun-dried tomatoes, marinated in olive oil, drained
    • 1 clove garlic, crushed
    • 8 tbsp olive oil
    • Grated zest of 1 lemon and 2 tbsp juice
    • ½ x 25g pack fresh basil, chopped
    • 90g pack Waitrose Parma Ham (8 slices)
    • 16 scallops, without roe
    • 16 whole raw Madagascan tiger prawns
    • ½ tsp Waitrose Organic Paprika


    1. Soak 16 wooden skewers in cold water for at least 30 minutes (this prevents them burning). For the dressing, place the sun-dried tomatoes, garlic, 6 tbsp olive oil, the lemon juice and basil in a food processor and pulse until just smooth. Leave to one side.
    2. Light the barbecue or heat a griddle on the hob to medium-high. Meanwhile, halve each slice of Parma ham lengthways and wrap each piece around a scallop. Take 8 skewers and thread each with 2 wrapped scallops. Peel the shells off the prawns, leaving the tails attached, then devein and thread 2 prawns onto each of the remaining skewers.
    3. Sprinkle the scallop and prawn skewers with the paprika and lemon zest, and drizzle with the remaining oil. Cook on the barbecue or a griddle for 2-3 minutes on each side until lightly charred and cooked through. Serve with the sun-dried tomato dressing and a handful of mixed salad leaves, such as Waitrose Watercress, Roquette & Spinach Salad. Or put on the style by serving the skewers in a metal bucket filled with pebbles, as shown.

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