Scallop Kebabs

• 4–6 scallops
• juice of ½ lemon
• freshly milled black pepper
• 8

Ask the fishmonger to clean the scallops and remove from shell. Rinse and cut each scallop into quarters, then sprinkle with the lemon juice and pepper. Trim the bacon rashers and stretch each one, using the blade of a knife and flattening them out along a clean working surface. Cut the rashers in half and wrap each half round a piece of scallop.

Thread on four long skewers alternately