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.

Martha Stewart Living, July 2008


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.


Reviews (1)

116 Ratings
  • 5 star values: 18
  • 4 star values: 20
  • 3 star values: 48
  • 2 star values: 23
  • 1 star values: 7
Rating: 5 stars
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!