These delicious Scallop and Prawn Kebabs will make a great seafood appetizer. Serve with a saltwort salad; it will surprise your guest!

Start the velouté: In a medium saucepan, melt butter on medium heat, whisk in flour to make a white roux, and cook for 2 to 3 minutes. Whisk in the white wine, fish stock and cream, and season with salt.

Prepare seafood: Prepare the prawns by peeling off the shells but leaving the tails on. Leaving the tail on will prevent the prawns from drying out during the grilling process. Make a thin incision and remove the vein. For the scallops, clean each by wiping without washing, reserving all natural juices. Remove and discard all adductor muscles, as they will be tough.

Make skewers: Spit a prawn and a scallop per each soaked skewer. Baste with some olive oil and season with salt and pepper. Reserve in refrigerator until ready to grill.

Finish the dish: Season the saltwort salad in a large bowl. Grill the kebabs for about 2 to 3 minutes on each side, brushing the seafood with olive oil. Place the velouté in a blender with all the basil leaves only. Process for a good 4 minutes until the velouté becomes brightly green.

Serve: Place the kebabs on top of some saltwort, with some sauce around. Serve hot.

Do not grill the skewers in advance, grill the seafood at the last minute and serve immediately when cooked.