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Fig and Scallop Skewers

Use small scallops so they are in scale with the figs.

Makes 24 canapés

Hands-on time: 15 minutes

Cooking time: about 5 minutes

6 prosciutto slices

24 small scallops, cleaned

1 tbsp sunflower oil

4 fresh figs, each cut into 6 wedges

Balsamic glaze, to drizzle

Per canapé 34 cals, 5g protein, 1g fat (0g saturates), 1g carbs (1g total sugars), <1g fibre

1. Lay the prosciutto slices on a board, and slice each into quarters lengthways. Wrap each scallop in a length of prosciutto.

2. Heat oil in a frying pan over a medium–high heat. Fry the scallops for 2–3 minutes until the prosciutto is crisp.

3. Skewer a fig wedge and scallop on each cocktail stick. Drizzle with balsamic and serve.

GET AHEAD

Complete step 1 up to a day ahead. Cover the wrapped scallops in clingfilm and chill. Complete the recipe to serve.