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Scallops with Prosciutto: Submitted by: Jacinthe C | Date Added: 1 Jan 2012
Listed in: Entree

12 large fresh scallops with their coral (3 / 4 pound or 350 g in total)
16 thin slices prosciutto, Parma ham and San Daniele
black pepper

For the marinade:

2 large garlic cloves
A few sprigs of basil, parsley and fresh coriander
1 / 2 lemon
3 tbsp. table in extra virgin olive oil

Cooking Instructions

Wash and pat dry scallops. Separate the coral walnuts. Put everything in a bowl.

Prepare the marinade: peel the garlic and crush it over the bowl. Wash and dry herbs. Book a sprig of basil for garnish. Chop the rest. Add to the bowl. Squeeze half a lemon over the preparation, add olive oil, toss and marinate 15 minutes at room temperature. Heat the grill to maximum.

Time to marinade over, squint a slice of prosciutto and thread onto a skewer, then add a knob and a coral scallops. Repeat 3 times ending with the operation of prosciutto. Prepare the other skewers in the same way.

Arrange skewers on a grill over the drip pan from the oven, 10 cm (4 inches) from heat source, after having sprinkled with a little marinade grill 5 minutes, turning and basting with halfway through, so that the prosciutto is crisp and scallops are just cooked.

Serve on the skewers, or drag items on plates. Drizzle with the juice contained in the pan, then sprinkle with pepper and basil.

Makes 4 servings

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Scallops with Prosciutto
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