Snapper, mushroom and scallop skewers

Tamara West

There is nothing more delicious than the combination of smoky bacon and sweet scallops. For a change I like to wrap the bacon around any type of fresh fish. Use long 25cm bamboo skewers so you can comfortably fit all the seafood and mushrooms on. Sere with a chilled oaked chardonnay, rose or light pinot noir.

Ingredients

500 g	Fish fillets (Main)
16 slices	Streaky bacon, or prosciutto
8	Button mushrooms
3	Spring onions
24	Scallops

Directions

1. Slice fish into thick strips and wrap with bacon to make 16 portions. If your fillets are thin, stack slices on top of each other then wrap.
2. Clean mushrooms with a damp paper towel, then slice in a half.
3. Cut green tops of spring onion into 5cm lengths.
4. Pierce a hole with the skewer through each mushroom to prevent the mushrooms splitting, and thread your skewers in this order: half mushroom, then a scallop, followed by bacon-wrapped fish, spring onion, scallop, followed by fish, spring onion, scallop and lastly a half mushroom.
5. Season with flaky sea salt, drizzle with olive oil then cook on the barbecue or under a hot grill.