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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.

Source: Martha Stewart Living, July 2008



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.

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How would you rate this recipe?
  • MS112604308
    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!

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