24 medium-size scallops, without corals, prepared for cooking

lemon juice

8-12 slices of Parma ham, cut lengthways into 2 or 3 strips

olive oil

pepper

lemon wedges, to serve

Preheat the grill or prepare a charcoal fire.

Sprinkle the scallops with lemon juice.

Wrap a strip of Parma ham around each Scallop. Thread on to 8 skewers.

Brush with oil. Arrange on a baking sheet if grilling. Grill about 10cm from the heat, or cook over charcoal, for 3-5 minutes on each side or until the scallops or opaque.

Set 2 skewers on each plate. Sprinkle the scallops with freshly ground black pepper and serve with the lemon wedges.