prosciutto-wrapped scallops

Four skewered scallops wrapped in prosciutto topped with lemon zest accompanied by fresh asparagus.

The combination of scallops wrapped with bacon is an idea that’s been around for a while, and for good reason. But the basic flaw with this concept is that the bacon takes longer than the scallops to cook, and the result is overcooked scallops with undercooked bacon. The prosciutto and scallops are a much happier duo—the prosciutto will be just starting to crisp when the scallops reach succulent perfection.

proscuitto wrapped scallops

Serves: 4
Cooking Time: 8 minutes


  • 4 (10-inch) bamboo skewers
  • 20 large scallops
  • 10 slices prosciutto, sliced in half lengthwise
  • 2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • Kosher salt
  • Freshly ground pepper



Soak the bamboo skewers in a pan of water for 20 minutes to minimize scorching. Oil the grate of your barbecue grill, and set the heat on medium high.


Rinse and dry the scallops. Gently wrap each one with a piece of prosciutto, leaving the flat sides exposed for grilling. Drizzle with the olive oil and some lemon juice.


Place the skewered scallops directly on the grill for about 8 minutes, or until the scallops become opaque, turning once halfway through.


Season with salt and pepper and some of the lemon zest. Serve warm.

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