Grilled Scallops W. Prosciutto & Honey Mustard Dipping Sauce
- Ready In:
- 11mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon lemon juice, Freshly squeezed
- 1⁄2 tablespoon lemon zest, Freshly grated
- 1 tablespoon olive oil
- 1⁄2 1/2 tablespoon fresh oregano or 1/2 tablespoon fresh basil
- 12 large scallops, cleaned and dried
- 12 slices prosciutto
-
Honey Mustard Dipping Sauce
- 1⁄4 cup mayonnaise
- 1⁄4 cup Dijon mustard or 1/4 cup yellow mustard
- 1⁄4 cup honey (dark in color is healthier and has a better, richer flavor)
- 1 dash hot sauce
directions
- Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
- Add the scallops and turn to coat thoroughly.
- Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
- Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
- Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
- Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!
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Reviews
-
I wish I took a picture because in this case a picture is worth a thousand words. This was such a great recipe. The marinade was perfect. It didn't overpower the sublte flavors of the scallops at all. The prosciutto wrapped around the scallops was really flavorful, too. But, the dipping sauce was not necessary at all. I had my sister over for dinner and she thought it was the best scallops she ever had. I will definitely be making this again! Thanks for the great recipe!
RECIPE SUBMITTED BY
I am the Director of Sales for the Embassy Suites Hotel in Brunswick, GA ~ which has currently undergone major renovations (now we are the BEST Hotel in Brunswick & the Golden Isles of Georgia - MOST definitely!)
I LOVE to cook / bake - create recipes - using great starter recipes where my creative juices flow into other areas - I am really surprising myself how good a cook I am becoming - (as well as my hubby) :-)