Reviews (1) Add Rating & Review 116 Ratings 5 star values: 18 4 star values: 20 3 star values: 48 2 star values: 23 1 star values: 7 Martha Stewart Member Rating: 5 stars 09/19/2011 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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Gallery Grilled Scallops Wrapped in Prosciutto Recipe Summary Servings: 12
Ingredients Ingredient Checklist 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 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.
Gallery Grilled Scallops Wrapped in Prosciutto
Recipe Summary Servings: 12
Gallery
Grilled Scallops Wrapped in Prosciutto
Grilled Scallops Wrapped in Prosciutto
Grilled Scallops Wrapped in Prosciutto
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
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
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.
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)
Add Rating & Review 116 Ratings 5 star values: 18 4 star values: 20 3 star values: 48 2 star values: 23 1 star values: 7
Martha Stewart Member Rating: 5 stars 09/19/2011 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!
Reviews (1)
Add Rating & Review 116 Ratings 5 star values: 18 4 star values: 20 3 star values: 48 2 star values: 23 1 star values: 7
Add Rating & Review
116 Ratings 5 star values: 18 4 star values: 20 3 star values: 48 2 star values: 23 1 star values: 7
116 Ratings 5 star values: 18 4 star values: 20 3 star values: 48 2 star values: 23 1 star values: 7
116 Ratings 5 star values: 18 4 star values: 20 3 star values: 48 2 star values: 23 1 star values: 7
5 star values: 18 4 star values: 20 3 star values: 48 2 star values: 23 1 star values: 7
Martha Stewart Member Rating: 5 stars 09/19/2011 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!Martha Stewart Member
Rating: 5 stars 09/19/2011
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!
Rating: 5 stars
All Reviews for Grilled Scallops Wrapped in Prosciutto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Scallops Wrapped in Prosciutto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
