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Prosciutto-wrapped scallops with lemon & parsley butter
- 24 cherry tomatoes on the vine
- 24 small scallops , cleaned
- 12 slices prosciutto , each cut into 2
- 3 tbsp extra-virgin olive oil
- 3 tbsp butter
- 2 garlic cloves , finely chopped
- 1 lemon , juiced and zested
- a small bunch flat-leaf parsley , finely chopped
Directions:View on BBC Good Food
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