Filed Under: Dinner, Father's Day, Seafood, Starter, Under 30 Mins

Grilled Scallop Brochettes with Prosciutto and Basil

June 7th, 2012

Recipes by Paula Bowman

  • 6 thin slices prosciutto, halved lengthwise
  • 12 fresh basil leaves
  • 12 large sea scallops (about 1-1/4 lbs), muscle removed, rinsed and patted dry
  • 1 tbsp olive oil, plus more for greens
  • 3 cups mixed greens (baby spinach, arugula or mache)
  • 1/2 lemon
  1. Preheat grill to medium-high. Soak 6 wooden skewers in water for 30 minutes (to avoid charring on the grill).

  2. Place 1 slice prosciutto on flat surface and top with basil leaf. Place 1 scallop on top and wrap around flat surfaces of scallop. Continue with remaining scallops. Thread 2 scallops onto each skewer running through prosciutto and set aside. Scallops can be prepared p to this stage, covered and refrigerated for up to 3 hours.

  3. Brush scallops with olive oil and place on grill and cook until prosciutto is crispy and scallop is firm, about 7 to 8 minutes.

  4. Divide greens among 6 plates and place 1 scallop skewer on top. Lightly squeeze lemon juice over each plate, drizzle with a little olive oil and serve.

Nutrients Per Serving

91 calories, 6 g fat, 24 mg calcium, 323 mg sodium, 2 g carbohydrates, 1 g fibre, 8 g protein. Excellent source of vitamin A.

Grilled Scallop Brochettes with Prosciutto and Basil
Photo by Edward Pond

Leave a Reply

Your email address will not be published.