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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

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

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.

Directions

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, July 2008

Reviews (1)

  • 19 Sep, 2011

    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!