Wrap each piece of seafood in a strip of prosciutto and place on a soaked wooden skewer with the order something like: blue eye/tomato/scallop/tomato/prawn.
Brush lightly with oil and cook on a medium grill until the seafood is just firm to the touch.
Serve two per person as an entrée with a grind of black pepper and a lemon quarter- maybe with a few drops of Worcestershire if you like.
