Grilled Scallops Wrapped in Prosciutto
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- Yield Serves 12
Ingredients
- 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
Directions
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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.)
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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.
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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.
Cook's Note
Sea scallops should have a firm texture, a pearly, almost peachy tone, and a faintly sweet aroma. Ask for dry or dry-packed scallops to ensure a fresh flavor and supple texture. If you are using wooden skewers, first soak them in cold water for 30 minutes.
We tried this last night and it was excellent -- and very quick and easy and the directions were spot on. Make sure you use the pepper and lemon juice which added a nice balance to the scallops and the saltiness of the prosciutto. I'm adding this to my "definitely do again" list!