Grilled Scallops With Basil and Prosciutto
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10 to 20thin slices of prosciutto
- 20large basil leaves
- 1½pounds large sea scallops (about 20)
Nutritional analysis per serving (4 servings)
173 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 1425 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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Preparation
- Step 1
Soak 10 small wooden skewers in water for 30 minutes.
- Step 2
Cut prosciutto slices in half crosswise if they are large.
- Step 3
Put a slice of prosciutto on a flat surface. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
- Step 4
Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.
Private Notes
Comments
How do you keep the prosciutto from shredding when you try to wrap it? Flavors are great but I had to hold it together with toothpicks
If you love scallops like I do this recipe is easy, delicious and the flavors blend perfectly for your palate. Kudos to the chef! Sherri
Combine with marinade from Scallops on the Grill recipe from Pierre Franey on NYT
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