Grilled Scallops Wrapped in Prosciutto
With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.
- Servings: 12
Source: Martha Stewart Living, July 2008
- 1 pound paper-thin slices prosciutto
- 2 pounds medium scallops (about 40)
- Extra-virgin olive oil, for drizzling
- 2 lemons, halved, plus wedges for garnish
- Freshly ground pepper
Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.