250g monkfish, cubed
8 whole raw prawns
8 rashers of thin streaky bacon
Preheat the barbecue or grill to a moderate heat
Stretch each rasher of streaky bacon with the back of a knife and wrap around the scallops.
Thread the wrapped scallops, monkfish and prawns alternately onto a metal skewer – do not squash together – brush with olive oil. (Note: if using wooden skewers, soak in water for 20 mins).
Place the filled skewers onto barbecue, turning once.
Serve with barbecued/roasted vegetables or salad and Ciabatta bread.