Description
This grilled scallop dish is so delicious and looks so fancy. But, it is so easy to make!
Ingredients
Scale
- 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