This grilled scallop dish is so delicious and looks so fancy. But, it is so easy to make!
The dishes I love to make most are the ones that are both tasty and simple. This scallop dish is just that and more!
The wrapped scallops are skewered with fresh rosemary sprigs. They are then grilled on a cedar plank. Both infuse a lot of added flavor to the dish.
I love to serve this with a side salad with leafy greens for a light and healthy summer meal.
Here’s What You’ll Need:
- Scallops
- Prosciutto
- Rosemary Sprigs
- Olive Oil
- Freshly Ground Black Pepper
- Sea Salt (optional)
- Cedar Plank
Making the Recipe:
Start by soaking the cedar plank in some cold water in the sink. I like to do this about an hour before I plan to put the scallops on the grill
Next, you will need to clean the scallops. You will want to remove the muscle attached and rinse them under water gently to ensure any sand is removed.
Once they are cleaned, place them between two pieces of paper towel to dry.
Next, take the pieces of prosciutto and slice them in half lengthwise. You want the strips to be about the width of the scallops.
Wrap each scallop with a slice of the prosciutto.
Remove most of the leaves from the rosemary sprig, leaving a few at the very end. Put about 3-4 wrapped scallops on each rosemary sprig.
Drizzle the scallops with a little olive oil and freshly ground pepper on both sides. If the prosciutto you are using isn’t very salty, you can add a little sea salt too. I usually find that this isn’t needed.
Grill for 15-20 minutes until the juices run clear.
Prosciutto Wrapped Scallops Grilled on Cedar Plank
- Prep Time: 40 minutes
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 2 1x
- Category: Main Dish
- Method: Grill
- Diet: Gluten Free
Description
This grilled scallop dish is so delicious and looks so fancy. But, it is so easy to make!
Ingredients
- 8 large scallops, thawed and rinsed
- 2 rosemary sprigs (about 8 inches in length)
- 4 slices prosciutto
- 2 Tbsp. olive oil
- 3–4 twists of freshly ground pepper
- sea salt to taste (optional)
Instructions
- Soak the cedar plan in a sink full of cold water for 30 minutes or longer.
- Heat the grill to a temperature of 350 degrees.
- Wash the scallops, remove the muscle if still attached and place the scallops on a plate lined with paper towel to dry out a bit. Place another paper towel on the top of the scallops.
- If using rosemary sprigs for the skewers, remove all but a few of the leaves from the tip of the sprig.
- Once the scallops are dried, pull out the sliced prosciutto. Cut each slice in half lengthwise. Wrap each scallop in a piece of prosciutto and secure it with the skewer, like a kebab. Place 3-4 scallops on each skewer. Place the assembled skewers on the cedar plank.
- Drizzle each skewer with a little olive oil and sprinkle with pepper. Do this on both sides. If the prosciutto is fairly salty, you may want to omit adding any additional salt.
- Place the cedar plank on the grill and cook 15-20 minutes until the juices run clear.
Notes
If you are using frozen scallops, allow extra time to thaw them per package instructions