Grilled Scallops and Prosciutto
By Culiora
Tender sea scallops are wrapped in thin slices of salty prosciutto and quickly grilled over high heat. The ham crisps and chars while keeping the shellfish succulent, finished with a bright drizzle of lemon and fresh herbs.
- Servings: 4
- Prep time: 15 min
- Cook time: 8 min
- Total time: 23 min
Ingredients
- 16 pcs large sea scallops (dry-pack), tough side muscle removed
- 8 pcs thin slices prosciutto di Parma, halved lengthwise
- 2 tbsp extra virgin olive oil
- 1 pcs lemon, halved (for juice and grilling)
- 1/4 tsp freshly cracked black pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent scorching. Clean and preheat the grill or a heavy ridged grill pan over medium-high heat (about 220°C).
- Thoroughly pat the scallops dry on all sides using paper towels; removing surface moisture is essential for proper searing. Lightly season the scallops with freshly cracked black pepper. Skip additional salt, as the prosciutto provides plenty.
- Wrap each scallop securely around its circumference with a half-slice of prosciutto. Thread onto skewers (two to three scallops per skewer through the seam) or secure each seam with a toothpick.
- Lightly brush the wrapped scallops and the cut sides of the lemon with olive oil.
- Place the skewers and lemon halves (cut side down) onto the hot, well-oiled grill grates. Grill undisturbed for 2 to 3 minutes until the prosciutto is crisp and marked. Gently flip and grill the other side for another 2 minutes until the ham is golden and the scallops are opaque throughout with a slightly translucent center.
- Transfer immediately to a warm serving platter. Squeeze the charred grilled lemon juice over the scallops, drizzle with the remaining olive oil, and scatter over the chopped parsley. Serve immediately.