- 12 Tasmanian scallops
- 1 brown onion, finely chopped
- 2 bunches fresh spinach leaves, washed and drained
- 6 fresh green asparagus
- 6 slices prosciutto
- Olive oil
- oregano fennel seeds.
Brown onions in a fry pan, add spinach and fry gently with asparagus for 1 minute. Season with salt and pepper to taste and set aside.
Slice prosciutto in half lengthwise. Gently fry scallops in olive oil and oregano until just cooked. Wrap in prosciutto, place on a skewer (about 6 to a stick) and saute over high heat for 3-4 minutes.
Serve on a bed of spinach, brown onion and asparagus drizzled with olive oil and sprinkle with fennel seeds.