Grilled Scallops Wrapped in Prosciutto

By Sally Cameron on August 21, 2014

fish & seafood, travel,


Great food makes for great bribery. With the promise of a fabulous feast, we invited ourselves over to good friends for the weekend. They have a gorgeous home overlooking the California coast. Hey, what are friends for? The star of the dinner – Grilled Scallops Wrapped in Prosciutto.

A Feast with Friends |

Of Good Friends and a Summer Feast

We’ve known Dave and Amy for many years and have been privileged to stay at their beautiful home in Ventura, California on multiple occasions. Whenever we visit, we threaten to move in and not leave. Seriously.

A custom-built house from your dreams. Warm and comfortable, beautiful view of the blue Pacific coastline, subterranean wine cellar (oh puleeeeze), and of course, a fantastic gourmet kitchen with granite counters, a Sub-Zero fridge and a big Wolf range. What’s not to love?

The Joy of Cooking Together

Cooking by itself is so much fun, but cooking with friends, for friends, multiplies the fun. The plan for the weekend was to hit the farmers market for fresh ingredients, cook together, enjoy what we made, drink some wine, and soak in the fresh ocean air and views from the third floor deck of their home. Sounded like a perfect weekend to

When family and friends found out what we were up to, our quiet dinner for four quickly morphed into a party for nine. Ha, bring it on. The more to cook for, the merrier.

Ventura Kitchen|

Menu Planning

When planning a party menu, I start with the main course and build around it. For this dinner, I knew Amy loved scallops. Big, plump, pearly white scallops. So that was easy. Start with scallops. We picked up beautiful jumbo sized ones at the farmers market

A Feast with Friends

A Feast with Friends

For an easy gourmet touch, we wrapped the scallops in paper thin slices of Prosciutto (pro-SHOO-toh) di Parma, skewered them, drizzled with olive oil, and grilled. A hit ready to happen.


How to Make Scallop Skewers

For the Prosciutto, we used a brand called Citterio. We picked it up at Trader Joes. It’s widely available in the US (even Costco). Good quality at a good price.

Making scallop skewers|

Slice the Prosciutto in half lengthwise (or thirds if your scallops are smaller) and wrap each scallop with a piece, ends overlapping, then skewer. I found these great double pronged 9″ bamboo skewers on Amazon. The double prongs gave them stability.

scallop skewers|

scallop skewers|

Dressed for Success

To dress the grilled scallops, we made a light and creamy mango-citrus sauce. It’s the same sauce I used for the lobster salad a few weeks ago. Told you it was versatile! Combine fresh grapefruit, lemon, lime and orange juices, add chopped shallots, diced mango, oil, and a little honey then puree it all in a blender. Taste and season with salt and white pepper. I couldn’t wait until Amy tasted it. Loved her reaction! You’ve got to make it.

untitled shoot-9907

The Rest of the Menu

With the main course nailed, we picked up what looked best at the farmers market. Nice plump artichokes looked great and everyone loves them.

A Feast with Friends

Steam trimmed artichokes in a big pot, cool, split in half top to bottom, remove the fuzzy choke, drizzle with oil and grill to finish.

grilled artichokes|

Chef Sally Cameron at the grill|

With heirloom tomatoes at their summer peak, we added refreshing heirloom tomato gazpacho to the menu. A chilled soup bursting with fresh flavor, gazpacho is like eating a garden. Make a batch and eat it over the course of a week. You can save leftover vegetables in your Sub-Zero fridge to keep fresh for when you are ready to make your next batch of gazpacho.

A tip on gazpacho. Many people are not familiar with chilled soups. They might even tell you they don’t like them, even if they have never tried them. So make it and serve it in small cups, bowls or martini glasses, and watch people change their mind.

To round out the feast, we made a Mediterranean quinoa salad (one of my recipes in The Daniel Plan Cookbook) with fresh mint and dill plus feta, olives and veggies, and a tossed green salad for it’s crisp green contribution.

Daniel Plan Mediterranean Quinoa Salad|

Save Room for Dessert

To complete the menu, a great dessert is mandatory. It’s what people eat last and remember most. To finish the feast, we made my favorite go-to dessert, a lemon almond polenta cake. It is always a hit, and at this dinner, not a crumb was left.

One pan. An easy batter made in a food processor. Gluten-free. Reduced sugar. Dairy-free. Baked in a springform pan. Yes, it is the proverbial piece of cake, on several levels. The batter is so good, you’ll want to just eat the batter, which Dave proved.

Wolf’s dual convection oven with two fans and four heating elements produce more uniform heating than a single convection fan can deliver. Since the air is heated consistently throughout the oven cavity, there are no hot or cool spots, and this means greater consistency in your foods without ever rotating the pan. The cake came out perfect.

To serve the cake, we topped it with whipped coconut cream (I used an iSi Whipper, fun toy to have!) and fresh berries.

Lemond Almond Polenta Cake with Berries|

To do this, make sure your coconut cream is super cold and add a little sweetener (like honey or agave syrup) if desired.

Lemond Almond Polenta Cake|

The Feast!

That last minute rush to get all of the food on the table. We finally got to enjoy the fruit of our labors and celebrate a great weekend with friends over a fantastic dinner

A Feast with Friends

A Feast with Friends

Food is best when using the freshest ingredients. But we can’t go on a trip to the farmer’s market everyday. Sub-Zero is all about keeping your food fresher longer and allowing you to provide nourishment to yourself and your family through the freshest ingredients. So buy fresh and keep it fresh, that’s what Sub-Zero does.

So are you sure we can’t move in guys? At least I can cook and do dishes!

A Feast with Friends |
Print Recipe

Grilled Scallops Wrapped in Prosciutto

Jumbo scallops wrapped in thin strips of Prosciutto are an easy and impressive main course. Wrap and skewer them ahead, then grill to perfection. The creamy mango-citrus sauce is a wonderful compliment. Or serve it with an extra virgin olive oil like the Lucini Tuscan Basil. Serve with quinoa or brown rice, veggies and a salad. This recipe doubles or more easily for a crowd. Don’t like Prosciutto or pork? Skip it, just skewer and grill.


  • 12 jumbo sea scallops about 1 1/4 pounds
  • 6 wide strips of Prosciutto about 4 ounces
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoons granulated garlic
  • 1/4 teaspoon ground black pepper
  • 4 9″ skewers see notes below


  1. Lay scallops out on a flat surface. If it is still attached, pinch off the “foot” (abductor), a tough little piece on one side and discard. Lay out strips of Prosciutto and slice them in half (or thirds) lengthwise. Wrap one strip of Prosciutto around each scallop and overlap the end. Place three wrapped scallops on each skewer.
  2. Drizzle a little olive oil over both sides of the scallops and sprinkle with salt, garlic and pepper. Use a little more if needed, but go easy on salt as Prosciutto is salty.

  3. Heat grill to hot, clean grates with a stiff brush and oil the grates. Place scallop skewers on the grill and close the lid. Cook about 2 minutes per side, until scallops are pearly white, opaque and a little firm when touched. Don’t overcook them to maintain tenderness. Prosciutto will be crisp at the edges.
  4. Serve with citrus sauce, a few tablespoons per person or a good extra virgin olive oil like the Lucini Tuscan Basil.

Recipe Notes

Note on skewers – I’ve found that 9″ double pronged bamboo skewers work the best for these big scallops as they provide stability and easy turning when grilling. They are inexpensive and can be purchased online on Amazon. See this link for a picture of what they look like and more information. You can also use two standard bamboo skewers for each of the three scallops. If they are too long, cut them with kitchen shears.


Leave a Comment
Sally | 08/21/2014 at 9:29 am

I loved this post and all the photos–a little different from your usual (which is also great!) I would move in there too if they’d let me. Looks like you had a lot of fun!

    Sally | 08/21/2014 at 9:46 am

    Thanks Sally! Yes, this was quite different for us. So much work to shoot but we had a great time. And dinner was terrific! Thanks for commenting.

Kelly | 08/21/2014 at 9:41 am

Looks like the perfect night – great food enjoyed with great friends. I wish we lived closer!!

    Sally | 08/21/2014 at 9:46 am

    It was Kelly, exactly that! Anytime you get to share with family and friends, grand or simple, it’s time to treasure.

Elizabeth | 08/21/2014 at 9:47 am

What a gorgeous kitchen!! Love that Sub-Zero Fridge and the Wolf dual Convection Oven!! Sounds like you had a marvelous time; the menu was divine….need to try those Prosciutto wrapped Scallops!! Heading over to Amazon to find those skewers =) Really enjoyed this post…thank you!

    Sally | 08/21/2014 at 9:49 am

    Thanks Elizabeth! So glad you enjoyed it. Yep, it is a gorgeous kitchen and house. We were thankful our friends let us barge in. You will love those skewers. They are all I want to use now. So stable. We have the same SubZero fridge, but love the range. It’s a gas oven too, not electric, and that cake baked so perfectly. Even, golden. Makes me miss my gas oven. May have to swap out my range.

mysweetiepiepie | 08/21/2014 at 11:27 am

I want to live in that kitchen and eat those scallops everyday.

Tamara | 08/21/2014 at 11:55 am

Beautiful food and kitchen!

Mami2jcn | 08/21/2014 at 12:38 pm

That kitchen looks incredible, and so does that cake!

Mami2jcn | 08/21/2014 at 12:43 pm


Denise L | 08/21/2014 at 1:25 pm

How delish! I want an invite to the next party 😉

Denise L | 08/21/2014 at 1:26 pm

tweeted –

steven weber | 08/21/2014 at 1:35 pm

A lot of people don’t like scallops.. this recipe might change all of that.

Teresa | 08/21/2014 at 2:41 pm

This receipe looks yummy and easy to prepare. I love getting your emails each week Sally!
Thank you!

    Sally | 08/22/2014 at 3:35 pm

    Thanks for the smile Teresa! Try them. I am making them of dinner tonight!

Jessica To | 08/21/2014 at 2:49 pm

I love the counter space and appliances! What a great recipe.

Elena | 08/21/2014 at 3:11 pm

The kitchen looks great and the food looks so deicious

Nicole D | 08/21/2014 at 5:43 pm

What a amazing meal! Great presentation! Everything was just beautiful. The artichokes where so huge! The kitchen is a dream!

Nicole D | 08/21/2014 at 5:44 pm

Tweeted on my twitter:

Madonna/aka/Ms. Lemon | 08/21/2014 at 7:23 pm

Perfect view, perfect food, perfect kitchen, perfect menu, perfect chef. 🙂

Dandi D | 08/21/2014 at 8:07 pm

I would really like to have a Wolf outdoor grill.

Dandi D | 08/21/2014 at 8:08 pm

I shared on Twitter:

Bianca @ Sweet Dreaming | 08/21/2014 at 10:20 pm

loooks so delicious 🙂

Vincent | 08/21/2014 at 11:56 pm

I don’t like scallops, but I’d love to try this out on a friend who loves them.

Vincent | 08/21/2014 at 11:58 pm

I don’t like scallops, but I’d like to try this on a friend who is does.

    Sally | 08/22/2014 at 3:33 pm

    Please do Vincent and report back! This simple recipe could turn anyone into a scallop lover.

Kelly D | 08/22/2014 at 5:00 am

The grilled artichokes look great, I have never tried them that way.

Ashley H | 08/22/2014 at 10:35 am

Can’t wait to try the recipe. Photos are beautiful.

Rebecca | 08/22/2014 at 6:41 pm

Your good looks so delicious!! Thanks for the giveaway.

Natalie J Vandenberghe | 08/22/2014 at 11:08 pm

Buying fresh is a great idea! We’re lucky in that we have our own small garden. I wish I had a dual convection oven!

Natalie J Vandenberghe | 08/22/2014 at 11:12 pm


Stacey | 08/24/2014 at 5:59 am

Loved this post! Beautiful kitchen, friends, food & pictures! Divine! Can’t wait to try that sauce w/the scallops!

Jessie C. | 08/24/2014 at 8:37 pm

Those grilled scallops look so delicious! I wish I was there to join the feast.

Jessie C. | 08/24/2014 at 8:38 pm


BusyWorkingMama | 08/25/2014 at 7:06 am

What a fun party idea! Delicious looking meal, with lots of handy helpers!

Tina M | 08/26/2014 at 6:23 pm

they all look so good. what a great idea.

rachel | 08/27/2014 at 1:24 pm

The meal looks delicious!!!

Natalie Yarbrough | 08/28/2014 at 2:43 pm

I tweeted about the giveaway under @yarbr012 :

Natalie Yarbrough | 08/28/2014 at 2:44 pm

Those scallops look amazing! I would love to cook in that amazing kitchen!

janetfaye | 08/31/2014 at 12:31 am

I love your friend’s kitchen and I would love to have Sub Zero and Wolf appliances in mine.

janetfaye | 08/31/2014 at 12:33 am


Susan Smith | 09/05/2014 at 11:16 am

What a gorgeous kitchen! I love that Sub-Zero Fridge and the Wolf dual Convection. Yummy food.

Lisa Brown | 09/07/2014 at 6:03 am

fantastic kitchen, comfortable to be in.

Erica Best | 09/08/2014 at 1:07 pm

wow everything look so good

Anna Pry | 09/09/2014 at 11:22 am

sounds like a great time together, i’ve never tried scallops but would love a Wold Dual Fuel range to make some gourmet meals myself

maria cantu | 09/09/2014 at 4:28 pm

The kitchen is beautiful.

Kerry | 09/11/2014 at 5:13 pm

Wow! What a beautiful kitchen!!

Katherine | 09/12/2014 at 7:51 am

Looks like alot of yummy food and great fellowship

Neiddy | 09/12/2014 at 9:08 am

I love cooking and baking and I would love to have Wolf appliances in my kitchen.Maybe one day….

Neiddy | 09/12/2014 at 9:10 am

tweeted -

Rebecca Graham | 09/13/2014 at 12:23 am

Beautiful kitchen! Wish I had one like it.

Tabathia B | 09/14/2014 at 5:46 pm

I love the open space especially in the kitchen

tbarrettno1 at gmail dot com

Tabathia B | 09/14/2014 at 5:49 pm


tbarrettno1 at gmail dot com

sharonjo | 09/14/2014 at 8:13 pm

What a fabulous kitchen and a wonderful meal. I’ve never learned to “share” a kitchen with anyone else, but you make it look like so much fun with delicious results.

sharonjo | 09/14/2014 at 8:14 pm

Tweeted here:

sharonjo | 09/14/2014 at 8:19 pm

Oops, forgot the hashtag on my tweet. Here’s the correct entry:

Thank you!

ewhatley | 09/15/2014 at 4:17 pm

Those scallops look so good – I will try that recipe for sure.

Amanda Sakovitz | 09/16/2014 at 8:48 am

I’m not sure which is better looking; the food or the kitchen!

Amanda Sakovitz | 09/16/2014 at 8:49 am

angie | 09/16/2014 at 9:07 am

I do not see an actual sweepstakes prompt anywhere on your post, so I will just comment on the post itself. I hope this is OK! This recipe looks very good and would be super easy to make vegetarian with the Sophie’s Kitchen vegan scallops I buy! I could even use the Lightlife vegan bacon to make it even closer to your recipe! Cool!

Thomas Murphy | 09/16/2014 at 12:36 pm

Awesome house! Thanks for the giveaway.

kjasus | 09/16/2014 at 12:45 pm

i love bacon wrapped scallops

Kimmy Ripley | 09/16/2014 at 1:50 pm

Oh my goodness! I love scallops and I am going to need to try this recipe!! Thank you.

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