Grilled Scallops and Prosciutto recipe

There are certain dishes that, with their elegant simplicity, can transport you. For me, these Grilled Scallops with Prosciutto do just that. They take me back to a warm summer evening on the patio, the sun dipping below the horizon, the gentle sizzle of the grill providing the soundtrack. I first made this recipe for an anniversary dinner, wanting something that felt special and celebratory but wouldn’t chain me to the kitchen for hours. I was nervous; scallops can be intimidating, and the line between perfectly cooked and rubbery is notoriously fine. But the moment these came off the grill—the prosciutto crisped to a salty shell, the scallops inside plump, sweet, and unbelievably tender—I knew I had found a keeper. The salty, savory prosciutto and the sweet, delicate scallop created a perfect harmony, elevated by a simple kiss of lemon and garlic. My husband was blown away, and what started as a special occasion dish has now become our go-to for elegant appetizers, light summer dinners, and any time we want to feel a little bit fancy with minimal fuss.

Why This Grilled Scallops and Prosciutto Recipe is a True Showstopper

Before we fire up the grill, let’s talk about why this simple combination is so profoundly effective. This isn’t just a recipe; it’s a lesson in flavor pairing and elegant, efficient cooking. It’s the kind of dish that will earn you rave reviews and become a permanent fixture in your culinary arsenal.

• The Perfect Balance of Flavors: This recipe is a masterclass in contrast. You have the deep, savory saltiness from the prosciutto, which crisps up on the grill to create a savory, almost bacon-like shell. This is paired with the inherent, delicate sweetness of a perfectly cooked sea scallop. The final drizzle of a lemon-butter glaze cuts through the richness, adding a bright, acidic note that ties everything together. It’s a complex, three-dimensional flavor experience created from just a few key ingredients.
• Elegant Simplicity: Few dishes look this impressive for such little effort. Wrapping a scallop in a thin slice of prosciutto instantly elevates it, making it look like an appetizer from a high-end restaurant. It’s my secret weapon for dinner parties because it delivers a “wow” factor that belies the fact that it only takes minutes to prepare and cook.
• Incredibly Quick to Cook: The biggest fear with scallops is overcooking them. The beauty of this recipe is that they cook in a flash. We’re talking 2-3 minutes per side on a hot grill. This makes it an ideal choice for a last-minute appetizer or a quick weeknight dinner when you want something special without the time commitment.
• Versatility is Key: While they shine as a sophisticated, two-bite appetizer on a platter, these grilled scallops are substantial enough to be the star of a main course. Serve them over a bed of creamy risotto, with a simple pasta, or alongside a fresh arugula salad for a light yet satisfying meal.
• The Grill Adds Unbeatable Flavor: While you can cook these in a pan, the grill adds a layer of smoky char that is simply irreplaceable. The direct, high heat crisps the prosciutto perfectly and imparts a subtle smokiness to the scallops that enhances their natural sweetness. It’s the ultimate summer seafood dish.

The Anatomy of a Perfect Bite: A Deep Dive into the Ingredients

The magic of this recipe comes from the quality of its components. Understanding what to look for at the store is the first and most important step toward culinary success.

The Star of the Show: The Scallops

Not all scallops are created equal. For this recipe, you need to be specific.

• Choose Large Sea Scallops: You are looking for sea scallops, not the much smaller bay scallops. Sea scallops are large, meaty, and hold up well to the high heat of the grill. Look for scallops labeled U/10 or U/12, which means there are “Under 10” or “Under 12” scallops per pound. This size is perfect for wrapping and skewering.
• The “Dry” vs. “Wet” Scallop Debate: This is the single most important factor when buying scallops.
  • Wet Scallops have been soaked in a phosphate solution (STP). This solution causes them to absorb water, which you pay for by the pound. It also gives them a slightly soapy, chemical aftertaste and, most critically, makes it nearly impossible to get a good sear because they steam in their own liquid.
  • Dry Scallops are all-natural, “dry-packed” right on the boat without any additives. They have a slightly off-white, more natural color (as opposed to the bright white of wet scallops) and a purer, sweeter flavor. They will sear beautifully on the grill, developing a delicious caramelized crust. Always ask your fishmonger for dry-packed scallops. They are worth the extra cost.

The Salty Embrace: The Prosciutto

This is not the time for thick-cut bacon. Prosciutto is the perfect partner for scallops for several key reasons.

• Thinness is Key: Prosciutto is a salt-cured, air-dried Italian ham that is sliced paper-thin. This thinness allows it to crisp up quickly on the grill at the same rate the scallop cooks. Thick bacon would require pre-cooking and its overpowering smoky flavor would bulldoze the delicate taste of the scallop.
• Flavor Profile: Prosciutto has a nuanced, salty, and slightly sweet flavor that perfectly complements the scallops without overwhelming them. Look for a quality brand like Prosciutto di Parma or Prosciutto di San Daniele.

The Simple, Bright Glaze

We don’t want to mask the flavor of the scallops, only enhance it. This simple mixture does just that.

• Unsalted Butter: Provides richness and helps the glaze adhere to the scallops.
• Fresh Lemon Juice & Zest: The acid from the juice cuts through the richness of the butter and the saltiness of the prosciutto, brightening the entire dish. The zest adds an intense, fragrant lemon oil essence.
• Garlic: A minced clove adds a gentle, aromatic warmth that pairs beautifully with seafood.
• Fresh Parsley: Provides a final pop of fresh, herbaceous color and flavor.

Complete Grilled Scallops and Prosciutto Recipe

Here is everything you need to create this stunning dish. Remember to read through the instructions and tips before you begin.

Yields: 4 appetizer servings or 2 main course servings
Prep time: 15 minutes
Cook time: 4-6 minutes

Ingredients

• 1 lb Large Sea Scallops (U/10 or U/12): Dry-packed, tough side muscle removed.
• ¼ lb thinly sliced Prosciutto: Approximately 8-12 slices, depending on the size of the scallops.
• 4 tbsp Unsalted Butter: Melted.
• 1 clove Garlic: Minced.
• 1 tbsp Fresh Lemon Juice:
• 1 tsp Lemon Zest:
• 2 tbsp Fresh Parsley: Finely chopped.
• Pinch of Black Pepper:
• Olive Oil: For brushing the grill.
• Metal or Wooden Skewers: (If using wooden skewers, soak them in water for at least 30 minutes).

Step-by-Step Instructions

Follow these detailed steps for perfectly grilled, prosciutto-wrapped scallops every time.

Step 1: Prepare the Scallops
Rinse the scallops under cold water and then, most importantly, pat them completely dry with paper towels. A dry surface is essential for getting a good sear. If the small, tough side muscle is still attached to any of the scallops, simply peel it off and discard it.

Step 2: Prepare the Prosciutto and Wrap the Scallops
Lay out the slices of prosciutto. If the slices are very wide, you can cut them in half lengthwise. Take one scallop and wrap a single slice of prosciutto around its circumference, like a belt. The prosciutto should adhere to itself. Don’t wrap it too tightly, just snugly. Repeat with all the scallops.

Step 3: Skewer the Scallops
Carefully thread 3-4 wrapped scallops onto each skewer. Pierce the scallop through the prosciutto on both sides to secure it. This makes them much easier to handle and flip on the grill.

Step 4: Prepare the Grill
Preheat your gas or charcoal grill to medium-high heat (about 400-450°F / 200-230°C). A hot grill is crucial for a quick sear. Clean the grill grates well and brush them with a light coating of olive oil to prevent sticking.

Step 5: Make the Lemon-Garlic Butter
While the grill is preheating, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, and chopped parsley in a small bowl. Set aside.

Step 6: Grill the Scallops
Place the skewered scallops on the hot, oiled grill grates. Grill for 2-3 minutes per side. Do not move them while they are cooking on the first side to allow for beautiful grill marks to form. You are looking for the prosciutto to be crisp and the scallops to be opaque and slightly firm to the touch. Do not overcook! Overcooked scallops become tough and rubbery.

Step 7: Glaze and Serve
Remove the skewers from the grill and place them on a serving platter. Immediately brush the hot scallops generously with the lemon-garlic butter mixture. Season with a pinch of fresh black pepper. Serve immediately.

Nutrition Facts

This information is an estimate and can vary based on the exact size of your scallops and the thickness of the prosciutto.

• Servings: 4 (as an appetizer)
• Calories per serving: Approximately 280-320 kcal

This dish is high in protein and relatively low in carbohydrates, making it a fantastic and satisfying option.

Preparation Time

• Prep Time: 15 minutes (plus 30 minutes if soaking wooden skewers)
• Cook Time: 4-6 minutes
• Total Time: Approximately 20 minutes

How to Serve these Grilled Scallops

These scallops are incredibly versatile. Here are some of my favorite ways to present them.

• As an Elegant Appetizer:
  • Arrange the skewers on a large platter.
  • Garnish with extra chopped parsley and fresh lemon wedges for squeezing.
  • Serve with a simple dipping sauce on the side, like a lemon aioli or a basil pesto.
• As a Sophisticated Main Course:
  • Slide the scallops off the skewers and serve them over a bed of a complementary starch.
    • Creamy Risotto: A lemon and parmesan risotto is a classic and luxurious pairing.
    • Pasta: Toss with angel hair pasta, extra lemon-butter sauce, and some blistered cherry tomatoes.
    • Crusty Bread: Serve alongside a fresh baguette to sop up the delicious buttery sauce.
• As a Light and Healthy Meal:
  • Serve atop a bed of fresh greens for a delicious warm salad.
    • Arugula Salad: The peppery bite of arugula is a perfect contrast. Toss with a simple lemon vinaigrette.
    • Grilled Vegetables: Serve alongside grilled asparagus, zucchini, or bell peppers.
• Wine Pairing Suggestions:
  • Sauvignon Blanc: Its crisp acidity and citrus notes will cut through the richness and complement the lemon.
  • Pinot Grigio: A light, crisp Italian white is a natural partner.
  • Prosecco or Champagne: The bubbles and brightness are perfect for a celebratory appetizer.

Additional Tips for Grilling Perfection

1. The Drier, The Better: I cannot overstate the importance of patting the scallops bone dry. Moisture is the enemy of a good sear. It will steam the scallop instead of searing it. Use multiple paper towels and be thorough.
2. Soak Your Skewers! If you are using wooden or bamboo skewers, you must soak them in water for at least 30 minutes before using them. A dry wooden skewer will catch fire and burn on a hot grill, potentially ruining your beautiful scallops.
3. Hot, Clean, and Oiled Grill: The holy trinity of grilling applies here. A hot grill ensures a fast cook and great sear marks. A clean grill grate (use a grill brush) prevents sticking and off-flavors. An oiled grate provides a final layer of insurance against sticking.
4. Embrace the Edges: When wrapping the scallops, it’s okay if a little bit of the scallop peeks out on the top and bottom. This allows that part of the scallop to make direct contact with the grill, developing a beautiful caramelized crust.
5. Cook by Sight, Not Just Time: Grills can have hot spots, and scallop sizes can vary. While 2-3 minutes per side is a great guideline, learn to look for the visual cues of doneness. The sides of the scallop should have turned from translucent to opaque, and they should feel slightly firm to the touch, with a little spring. If they are hard, they are overcooked.

Frequently Asked Questions (FAQ)

1. Can I use bacon instead of prosciutto?
You can, but it requires an extra step. Bacon is much thicker and has more fat than prosciutto, so it needs to be partially cooked before you wrap the scallops. Cook the bacon strips until they are pliable but not yet crisp. Let them cool, then wrap the scallops and grill. Be aware that the flavor of bacon is much stronger and smokier, which will be more dominant than the prosciutto.

2. I don’t have a grill. Can I cook these in a pan?
Absolutely! Use a large cast-iron skillet for the best results. Heat the skillet over medium-high heat with a tablespoon of olive oil. Once the oil is shimmering, place the wrapped scallops in the pan (you may not need skewers). Sear for 2-3 minutes per side, until the prosciutto is crisp and the scallops are opaque. Remove from the pan and drizzle with the lemon-butter sauce.

3. How do I know for sure when my scallops are cooked?
The best way is to watch the color change on the side of the scallop. As it cooks, you will see a band of opaque white move up from the bottom. When the scallop is almost entirely opaque, with just a hint of translucency in the very middle, it’s time to take it off the heat. It will finish cooking from the residual heat. You can also sacrifice one scallop and cut it in half to check.

4. Can I prepare these ahead of time for a party?
You can do some of the prep ahead. You can rinse, dry, and wrap the scallops in prosciutto and thread them onto skewers up to 4 hours in advance. Keep them covered tightly in the refrigerator. The lemon-garlic butter can also be made ahead and stored in the fridge (you may need to gently re-melt it before brushing). However, you must cook them immediately before serving. They are best eaten fresh and hot off the grill and do not reheat well.

5. I bought “wet” scallops by mistake. Can I still use them?
Yes, but you need to give them some extra care. To remove some of the excess moisture and chemical solution, you can brine them in a solution of 1 quart of cold water, ¼ cup of lemon juice, and 2 tablespoons of salt for about 30 minutes. After brining, rinse them thoroughly and then pat them extremely dry with paper towels. This will help you get a much better sear than if you used them straight from the package.

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