Grilled Scallops with 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 with Prosciutto.

grilled scallops wrapped in prosciutto | afoodcentriclife.com

Grilled Scallops with Prosciutto

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. It’s warm and comfortable with beautiful views of the blue Pacific coastline, subterranean wine cellar (oh puleeeeze), and of course, a fantastic gourmet kitchen with stone counters, a Sub-Zero fridge and a big Wolf range. What’s not to love?

AFoodCentricLife.com

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 us.AFoodCentricLife.com

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

Ventura Kitchen|AFoodCentricLife.com

Menu Planning

When planning a party menu, I start with the main course and build around it. For this dinner,we planned grilled scallops with Prosciutto because our hostess loved 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 di Parma, skewered them, drizzled with olive oil, and grilled.

scallops|AFoodCentricLife.com

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.

grilled scallops wrapped in prosciutto |afoodcentriclife.com

Slice the Prosciutto in half lengthwise (or thirds if your scallops are smaller) and wrap each scallop with a piece, ends overlapping, then skewer. Double pronged 9″ bamboo skewers provide stability.

grilled scallops wrapped in prosciutto |afoodcentriclife.com

grilled scallops wrapped in prosciutto |afoodcentriclife.comDressed 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. Combine fresh citrus 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.

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untitled shoot-9907AFoodCentricLife.com

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|AFoodCentricLife.com

grilled scallops wrapped in prosciutto |afoodcentriclife.com

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.

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To round out the feast, we made a Mediterranean quinoa salad 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|AFoodCentricLife.com

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 not a crumb was left.

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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.

AFoodCentricLife.com

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|AFoodCentricLife.com

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 Cake | AFoodCentricLife.com

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

 

grilled scallops wrapped in prosciutto |afoodcentriclife.com

grilled scallops wrapped in prosciutto | afoodcentriclife.com

No grill? No problem. Wrap the scallops and sear them in a non-stick pan.

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. No grill? broil or sear in a cast iron skillet. 
Course Seafood
Cuisine American
Keyword dinner, Grill, prosciutto, seafood
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 279kcal

Equipment

  • Bamboo or metal grilling skewers

Ingredients

  • 1 1/4 pounds jumbo sea scallops about
  • 4 ounces strips of Prosciutto 6 slices
  • 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

Instructions

  • 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.
  • 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.
  • 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. Serve with citrus sauce, a few tablespoons per person or a good extra virgin olive oil.

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.

Nutrition

Calories: 279kcal | Carbohydrates: 5g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 889mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
76 Comments
  1. Sally - August 21st, 2014

    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!

  2. Sally - August 21st, 2014

    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.

  3. Kelly - August 21st, 2014

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

  4. Sally - August 21st, 2014

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

  5. Elizabeth - August 21st, 2014

    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!

  6. Sally - August 21st, 2014

    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.

  7. mysweetiepiepie - August 21st, 2014

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

  8. Tamara - August 21st, 2014

    Beautiful food and kitchen!

  9. Mami2jcn - August 21st, 2014

    That kitchen looks incredible, and so does that cake!

  10. Mami2jcn - August 21st, 2014

    tweet–https://twitter.com/mami2jcn/status/502539836452900864

  11. Denise L - August 21st, 2014

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

  12. Denise L - August 21st, 2014

    tweeted – https://twitter.com/dmarie824/status/502550690233720832

  13. steven weber - August 21st, 2014

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

  14. Teresa - August 21st, 2014

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

  15. Sally - August 22nd, 2014

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

  16. Jessica To - August 21st, 2014

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

  17. Elena - August 21st, 2014

    The kitchen looks great and the food looks so deicious

  18. Elena - August 21st, 2014

    https://twitter.com/ElenaIstomina/status/502577429441826816

  19. Nicole D - August 21st, 2014

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

  20. Nicole D - August 21st, 2014

    Tweeted on my twitter: https://twitter.com/lil_lady_dz/status/502615600443568128

  21. Madonna/aka/Ms. Lemon - August 21st, 2014

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

  22. Dandi D - August 21st, 2014

    I would really like to have a Wolf outdoor grill.

  23. Dandi D - August 21st, 2014

    I shared on Twitter: https://twitter.com/dandidaffyhill/status/502651577480380417

  24. Bianca @ Sweet Dreaming - August 21st, 2014

    loooks so delicious 🙂

  25. Vincent - August 21st, 2014

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

  26. Vincent - August 21st, 2014

    tweeted
    https://twitter.com/rubylorikeet/status/502709387907969024

  27. Vincent - August 21st, 2014

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

  28. Sally - August 22nd, 2014

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

  29. Kelly D - August 22nd, 2014

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

  30. Kelly D - August 22nd, 2014

    tweet
    https://twitter.com/kellysaver/status/502785857971970049

  31. Ashley H - August 22nd, 2014

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

  32. Rebecca - August 22nd, 2014

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

  33. Natalie J Vandenberghe - August 22nd, 2014

    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!

  34. Natalie J Vandenberghe - August 22nd, 2014

    Tweet! https://twitter.com/lexiquin/status/503060511882502144

  35. Stacey - August 24th, 2014

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

  36. Jessie C. - August 24th, 2014

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

  37. Jessie C. - August 24th, 2014

    -https://twitter.com/tcarolinep/status/503745883792367616

  38. BusyWorkingMama - August 25th, 2014

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

  39. Tina M - August 26th, 2014

    they all look so good. what a great idea.

  40. Tina M - August 26th, 2014

    https://twitter.com/HappyTina0115/status/504437308947308544

  41. rachel - August 27th, 2014

    The meal looks delicious!!!

  42. Natalie Yarbrough - August 28th, 2014

    I tweeted about the giveaway under @yarbr012 : https://twitter.com/yarbr012/status/505106704359772160

  43. Natalie Yarbrough - August 28th, 2014

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

  44. janetfaye - August 31st, 2014

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

  45. janetfaye - August 31st, 2014

    Tweet:
    https://twitter.com/Janetfaye/status/505979848993411073

  46. Susan Smith - September 5th, 2014

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

  47. Susan Smith - September 5th, 2014

    https://twitter.com/susan1215/status/507954073488732160

  48. Lisa Brown - September 7th, 2014

    fantastic kitchen, comfortable to be in.

  49. Lisa Brown - September 7th, 2014

    https://twitter.com/LuLu_Brown24/status/508599904814370816

  50. Erica Best - September 8th, 2014

    wow everything look so good

  51. Erica Best - September 8th, 2014

    https://twitter.com/purplelover04/status/509062568905031680

  52. Anna Pry - September 9th, 2014

    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
    pryfamily5@gmail.com

  53. Anna Pry - September 9th, 2014

    i tweeted https://twitter.com/thepryfamily5/status/509400092701241344
    pryfamily5@gmail.com

  54. maria cantu - September 9th, 2014

    The kitchen is beautiful.

  55. Kerry - September 11th, 2014

    Wow! What a beautiful kitchen!!

  56. Kerry - September 11th, 2014

    tweeted: https://twitter.com/KerryBishop/status/510222354010492928

  57. Katherine - September 12th, 2014

    Looks like alot of yummy food and great fellowship

  58. Katherine - September 12th, 2014

    https://twitter.com/mkjmc/status/510440012886724609

  59. Neiddy - September 12th, 2014

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

  60. Neiddy - September 12th, 2014

    tweeted -https://twitter.com/neiddy_ruiz/status/510458731906080768

  61. Rebecca Graham - September 13th, 2014

    Beautiful kitchen! Wish I had one like it.

  62. Tabathia B - September 14th, 2014

    I love the open space especially in the kitchen

    tbarrettno1 at gmail dot com

  63. Tabathia B - September 14th, 2014

    tweet https://twitter.com/ChelleB36/status/511312118826536960

    tbarrettno1 at gmail dot com

  64. sharonjo - September 14th, 2014

    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.

  65. sharonjo - September 14th, 2014

    Tweeted here: https://twitter.com/sharonjo2/status/511350454073044992

  66. sharonjo - September 14th, 2014

    Oops, forgot the hashtag on my tweet. Here’s the correct entry: https://twitter.com/sharonjo2/status/511351689752764416

    Thank you!

  67. ewhatley - September 15th, 2014

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

  68. Amanda Sakovitz - September 16th, 2014

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

  69. Amanda Sakovitz - September 16th, 2014

    https://twitter.com/aes529/status/511902650099826688

  70. angie - September 16th, 2014

    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!

  71. angie - September 16th, 2014

    I tweeted here: https://twitter.com/MsTofuFairy/status/511907131155431424

  72. Thomas Murphy - September 16th, 2014

    Awesome house! Thanks for the giveaway.

  73. Thomas Murphy - September 16th, 2014

    https://twitter.com/thomasmurphy40/status/511961008126967809

  74. kjasus - September 16th, 2014

    i love bacon wrapped scallops

  75. kjasus - September 16th, 2014

    https://twitter.com/raggammuffin/status/511962607708688385

  76. Kimmy Ripley - September 16th, 2014

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

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