prosciutto-wrapped scallops

Still Madrona Prosciutto-wrapped scallops barbecue

Prosciutto-wrapped scallops take just minutes to prepare, yet look impressively sophisticated when served. Often you find scallops being wrapped with bacon, but the bacon takes longer that the scallops to cook, thus you get over cooked scallops or under cooked bacon. The prosciutto and scallops are a much happier combination, with the prosciutto just getting crisp when the scallops reach perfection. I like to serve these with fresh asparagus.

proscuitto wrapped scallops

Print Recipe
Serves: 4 Cooking Time: 8 minutes


  • 4 bamboo skewers, soaked 20 minutes to minimize scorching
  • 10 slices of prosciutto, sliced lengthwise in two
  • 20 scallops, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1 lemon, reserve lemon peal for zest
  • salt and pepper



Oil the barbecue grill and heat on a medium-high setting.


Gently wrap each scallop with prosciutto leaving the flat sides open for grilling. Drizzle with olive oil and lemon juice.


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


Season with salt and pepper and lemon zest. Serve warm.

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