Instructions: Split the white meat horizontally place a basil leaf on each half and wrap in a strip of prosciutto. Repeat to make 16 wrapped scallops.

Thread two wrapped scallops onto a skewer then one coral then two wrapped scallops.

Repeat to make four skewers then place on the baking sheet. (Briefly grill extra corals for garnish.)

Preheat the grill to high.

In a small pan heat the oil remove from heat and add garlic tomato and torn basil.

Swirl around the pan add the balsamic vinegar and season.

Brush scallops with the dressing and grill for 23 minutes turning once.

The white meat should just start to change colour.

Arrange salad leaves and herbs on plates and lay a skewer on each.

Spoon over a little warm basil dressing and serve.

Serves 4 as a starter

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