Rosemary-Grilled Scallops
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 appetizer servings or 4 main course servings
- 1½pounds sea scallops (about 30)
- About 30 fresh rosemary sprigs (each 3 to 4 inches long)
- 3ounces prosciutto, sliced paper thin
- 3tablespoons extra virgin olive oil
- 3tablespoons fresh lemon juice
- Coarse salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
201 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 19 grams protein; 834 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Pull off and discard crescent-shaped muscle on side of each scallop that has one. Strip leaves off bottom 2 inches of rosemary sprigs (slide them off with your thumb and forefinger). Reserve leaves, and set sprigs aside. Cut prosciutto into strips just large enough to wrap around scallops (about 1 by 3 inches).
- Step 2
Lay a scallop flat on a work surface. Wrap a piece of prosciutto around it. Skewer a rosemary sprig through prosciutto and scallop to other side. Repeat with remaining scallops. Arrange scallops in a baking dish. Drizzle olive oil and lemon juice on both sides, sprinkle with rosemary leaves and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Marinate for 15 minutes, while you light grill.
- Step 3
Set up grill for direct grilling, and preheat to high. Brush and oil grate. Arrange scallops on grate, and grill until just cooked, about 2 minutes a side. Serve at once.
Private Notes
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Cooking Notes
Pilar Luna
These grilled scallops were hands down the best scallops we have ever prepared! Simple recipe and made it exactly as stated. The rosemary skewers gave the dish a lovely fragrance as well as infused rosemary flavor. The prosciutto turned this into a sublime dish with every bite combining saltiness and earthiness and he subtlety of the scallops. Had seasoned jasmine rice and grilled asparagus. We felt like we were dining a a 5 star restaurant!
Caitlin A
Followed the recipe as is and paired with grilled peaches with balsamic, and a tomato, basil and mozzarella salad. Delightful meal that did not disappoint.
Pilar Luna
These grilled scallops were hands down the best scallops we have ever prepared! Simple recipe and made it exactly as stated. The rosemary skewers gave the dish a lovely fragrance as well as infused rosemary flavor. The prosciutto turned this into a sublime dish with every bite combining saltiness and earthiness and he subtlety of the scallops. Had seasoned jasmine rice and grilled asparagus. We felt like we were dining a a 5 star restaurant!
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