Savory and sophisticated, Scallops in Prosciutto Blankets is a dish that mixes juicy sea scallops with crispy prosciutto. These perfectly grilled scallops have a lovely combination of flavors, which are accentuated by the optional parsley garnish and a dash of fresh lemon juice. This dish is a classy option for seafood enthusiasts looking for a hint of gourmet simplicity.
Scallops in Prosciutto Blankets
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
8 minutes
Calories
250
Author:
Angie M.
Savory and sophisticated, Scallops in Prosciutto Blankets is a dish that mixes juicy sea scallops with crispy prosciutto. These perfectly grilled scallops have a lovely combination of flavors, which are accentuated by the optional parsley garnish and a dash of fresh lemon juice. This dish is a classy option for seafood enthusiasts looking for a hint of gourmet simplicity.
Ingredients
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12 large sea scallops
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6 slices of prosciutto
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Olive oil
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Salt and pepper
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Fresh lemon juice
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Fresh parsley, chopped (optional)
Directions
Prepare the Scallops
Pat the scallops dry with paper towels to remove any excess moisture.
Season the scallops lightly with salt and pepper.
Wrap the Scallops
Wrap each scallop with a half slice of prosciutto. Secure the prosciutto with a toothpick if necessary.
Skewer the Scallops
Thread the scallops onto skewers, placing 3-4 scallops per skewer.
Preheat the Grill or Broiler
Preheat the grill to medium-high heat or preheat the broiler in your oven.
Cook the Scallops
Brush the scallops with olive oil to prevent sticking.
Place the scallops on the grill or under the broiler.
Cook for 2-3 minutes on each side until the scallops are opaque and the prosciutto is crispy.
Finish and Serve
Remove the scallops from the grill or broiler and drizzle with fresh lemon juice.
Garnish with chopped parsley if desired.
Serve immediately while hot.
Tips
Make sure the scallops are dry before wrapping them in prosciutto to ensure they sear properly.
Keep an eye on the scallops while cooking to prevent overcooking, as they can become tough if cooked for too long.
Serve the scallops with a simple salad or over a bed of arugula for a light and elegant meal.