Prawn, scallop and courgette skewers

INGREDIENTS FOR 2

4 SCALLOPS

8 PRAWN TAILS

1 LARGE COURGETTE

1 LEEK

CRUMB COATING

2 CRUSTLESS SANDWICH BREAD SLICES

1 GARLIC CLOVE

1 BUNCH PARSLEY

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

BUTTER

I shell and devein prawns and wash sand from scallops.

I blanch 8 white leek leaves for 2/3 minutes and dry.

I finely process bread, parsley and garlic.

I add salt and pepper to crumbs on a plate.

I blanch courgette rounds for 2 minutes in leek water and dry.

I wrap prawns in leek strips.

I alternate courgette, prawn, courgette and scallop on skewers, ending with courgette.

I brush extra virgin olive oil.

I press into crumbs.

I gently cook in hot oil and butter in a pan.

I served with roast potatoes. Alternatively, bake skewers at 180°C for 15/20 minutes.