- 12 Piece(s) / Portion(s) Scallops ((Coquilles St. Jacques), approximately 500 g
- 12 Slices Raw ham
- 12 Piece(s) / Portion(s) Sprigs of rosemary
- 30 ml Olive oil
- 1 Piece(s) / Portion(s) Organic lemon, zest and juice
- 1 Piece(s) / Portion(s) Piment,
- 10 g Fish spices
Preheat the grill in the Volcano position with the plancha for 10 minutes at the highest level. Keep the lid closed.
Wrap a slice of raw ham around the scallops. Strip off a few rosemary needles at the intersection between the sprigs.
Place the scallops on the sprig. Finely cut the stripped rosemary needles. Peperoncino, cut into thin rings.
Sauté the peperoncino and rosemary needles in a third of the olive oil in the preheated plancha.
Remove the olive oil from the grill, mix together well with the lemon zest, fish spices and the remaining olive oil.
Directly grill the scallop skewers on the preheated grill plate on both sides (3 to 4 minutes each side). Drizzle with the spiced oil and serve.