Prep 5 mins
Cook 8 mins
This is such an easy and impressive meal. The prosciutto gets a nice crunch to it, but also melts in your mouth. I like to serve over a bed of wilted spinach. Splurge for the better quality Prosciutto di Parma. Don't forget to soak your wooden skewers in water for about a half an hour so they do not burn on the grill! Enjoy!
- 8 large scallops
- 1⁄2 lb prosciutto di Parma (about 8 thin slices)
- 8 wooden skewers (soaked)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1⁄2 lemon
- Rinse the scallops and then pat them dry with a paper towel.
- Drizzle olive oil on one side of scallops.
- Sprinkle with salt, pepper, and some fresh lemon juice.
- Turn scallops over and repeat step 3.
- Fold slice of prosciutto in half lengthwise and wrap around the each scallop.
- Secure with a wooden skewer.
- Place on grill set to high heat.
- Cook on each side for about 4-5 minutes.
These were delicious! I followed the recipe exactly and it worked out perfectly. We both felt that the prosciutto could have been cut in half and wrapped, rather than folded, to allow for more flavour from the scallop, but it's possible that a single layer of prosciutto wouldn't stand up very well on the barbecue either. Might be worth experimenting with next time, though. All in all, a great, simple, tasty recipe. Thanks for posting!
Very yummy! Hubby and I loved these. Made directly as written and they turned out great! Used fresh wild caught sea scallops (Fresh Market or Whole Foods) and the prosciutto di parma. It is VERY important to use the freshest ingredients you can get your hands on when making a recipe with so few ingredients. If not you may be disappointed with the end result. What a great change from bacon! Since the scallops were large, I grilled 4 minutes per side and they were cooked to perfection. DO NOT over cook or they will turn to rubber. I will definitely be making these again. Since we love garlic I will probably chop up some fresh garlic and mix with the juice from 1 lemon and drizzle over after they are done grilling (so garlic won't burn). Thanks for posting!
Awesome recipe! Very easy and delicious! Didn't "splurge" for the the de parma went with the less expensive cut and it came out great! I liked the "not so cooked" proscuitto rather than the crispy also. I didn't use toothpicks either, I think one may have come undone. Thanks for the recipe!