Grilled Prosciutto Wrapped Scallops: A Taste of the Mediterranean Sun

The first time I tasted scallops wrapped in prosciutto, it was at a tiny seaside trattoria in Cinque Terre. The aroma of the sea, the warmth of the sun on my skin, and the salty-sweet explosion of flavors in my mouth – it was pure magic. The perfectly seared scallops, the crispy, savory prosciutto, a squeeze of bright lemon… that simple dish captured the essence of the Italian coast. I’ve been chasing that flavor ever since, and this recipe comes pretty darn close to recreating that unforgettable moment.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 18-20 minutes
• Servings: 4
• Dietary Type: Pescatarian, Gluten-Free (check prosciutto label)

Ingredients

• 8 large scallops
• ½ lb prosciutto di Parma (about 8 thin slices)
• 8 wooden skewers (soaked in water for at least 30 minutes)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon pepper
• ½ lemon

Equipment Needed

• Grill
• Bowl for soaking skewers
• Paper towels

Instructions

1. Begin by ensuring your wooden skewers are soaking in a bowl of water. This is a crucial step to prevent them from burning on the grill. They need at least 30 minutes, but longer is fine.

2. Prepare the scallops. Rinse them under cold water and then thoroughly pat them dry with paper towels. Excess moisture will hinder the searing process and prevent the prosciutto from crisping up nicely.

3. Drizzle approximately 1 tablespoon of olive oil over one side of the scallops.

4. Season generously with ½ teaspoon of sea salt, ½ teaspoon of pepper, and a squeeze of fresh lemon juice. Aim for even coverage.

5. Turn the scallops over and repeat step 4, drizzling with the remaining olive oil and seasoning with the remaining salt, pepper, and lemon juice.

6. Take each slice of prosciutto and fold it in half lengthwise. This creates a slightly thicker band of prosciutto for wrapping.

7. Wrap a folded slice of prosciutto around each scallop, ensuring the entire scallop is covered.

8. Carefully thread the prosciutto-wrapped scallops onto the soaked wooden skewers. Use one skewer per two scallops, placing the skewer through the center of the scallop and prosciutto to hold them securely in place.

9. Preheat your grill to high heat. It’s important to have a hot grill to achieve a good sear on the scallops and crisp the prosciutto.

10. Once the grill is hot, carefully place the skewered scallops onto the grill grates.

11. Cook for approximately 4-5 minutes per side, or until the scallops are cooked through and the prosciutto is crispy and golden brown. The internal temperature of the scallops should reach 145°F (63°C). Use a meat thermometer if you want to be absolutely sure. Avoid overcooking the scallops, as they can become rubbery.

12. Remove the grilled prosciutto-wrapped scallops from the grill and let them rest for a minute or two before serving.

Expert Tips & Tricks

• Scallop Selection: Use dry-packed scallops whenever possible. Wet-packed scallops are treated with phosphates, which can affect their flavor and texture.
• Prosciutto Quality: Splurge on high-quality Prosciutto di Parma if you can. The flavor difference is significant. However, any thinly sliced, good-quality prosciutto will work.
• Don’t overcrowd the grill: Cook the scallops in batches if necessary to ensure even cooking and proper searing.
• Crispy Prosciutto Secret: For extra crispy prosciutto, consider placing a grill press or cast iron skillet on top of the scallops while they are grilling. This will help to press the prosciutto against the grates and promote crisping.
• Make-Ahead Prep: You can assemble the skewers a few hours ahead of time. Keep them covered in the refrigerator until ready to grill.

Serving & Storage Suggestions

Serve the grilled prosciutto-wrapped scallops immediately after grilling. They are delicious on their own as an appetizer, or served over a bed of wilted spinach, risotto, or pasta for a more substantial meal. Garnish with a wedge of lemon for squeezing over the scallops.

Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in a low-temperature oven to prevent them from becoming tough. I would not recommend freezing, as it affects the texture of the scallops.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	80mg	27%
Sodium	800mg	35%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	1g	2%
Protein	20g	40%

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the scallops before wrapping them in prosciutto for a touch of heat.
• Herbaceous Twist: Sprinkle some fresh herbs like thyme or rosemary over the scallops before grilling for added flavor.
• Bacon Wrapped: If you don’t have prosciutto on hand, you can substitute with thin slices of bacon. Keep in mind that bacon is fattier and will require a slightly longer cooking time to render the fat and crisp up.
• Vegetarian “Scallops”: While not the same, you can use large, thick slices of grilled halloumi cheese wrapped in a plant-based “prosciutto” alternative (such as mushroom jerky).
• Citrus Variation: Use orange or grapefruit juice instead of lemon juice for a different citrusy flavor.
• Maple Glazed: Before grilling, brush the scallops with a mixture of maple syrup and Dijon mustard for a sweet and savory glaze.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the wooden skewers?
A: Soaking the skewers in water prevents them from burning up on the grill, ensuring that your scallops cook properly without the skewer catching fire.

Q: How do I know when the scallops are done?
A: Scallops are done when they are opaque and firm to the touch. An internal temperature of 145°F (63°C) is ideal. Avoid overcooking, as this will make them rubbery.

Q: Can I use different types of scallops?
A: Yes, you can use bay scallops, but you will need to adjust the cooking time accordingly. Bay scallops cook much faster than sea scallops. You might also need smaller prosciutto slices.

Q: What if I don’t have a grill?
A: You can pan-sear the prosciutto-wrapped scallops in a skillet over medium-high heat. Use a little olive oil or butter to prevent sticking.

Q: The prosciutto is burning before the scallops are cooked, what should I do?
A: Lower the heat of the grill slightly or move the scallops to a cooler part of the grill. You can also tent them with foil to protect them from direct heat.

Final Thoughts

This recipe for Grilled Prosciutto Wrapped Scallops is a testament to the power of simple ingredients and thoughtful preparation. It’s a dish that’s both elegant and easy to make, perfect for impressing guests or simply treating yourself to a little bit of Mediterranean sunshine. Don’t be afraid to experiment with different variations and find what works best for you. I encourage you to give this recipe a try and share your feedback. Pair it with a crisp white wine, and you’ve got yourself a truly memorable meal. Buon appetito!