Grilled Scallops With Basil And Prosciutto Recipes

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

Steps:

• Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
• Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
• Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Steps:

• For the basil oil: Place the basil into the oil and set aside to infuse.
• For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
• For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
• To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

PROSCIUTTO-WRAPPED SCALLOPS

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
• Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
• In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

GRILLED SCALLOPS WITH BASIL AND PROSCIUTTO

Steps:

• Soak 10 small wooden skewers in water for 30 minutes.
• Cut prosciutto slices in half crosswise if they are large.
• Put a slice of prosciutto on a flat surface. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
• Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.

GRILLED SCALLOPS W. PROSCIUTTO & HONEY MUSTARD DIPPING SAUCE

Steps:

• Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
• Add the scallops and turn to coat thoroughly.
• Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
• Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
• Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
• Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!

GRILLED PROSCIUTTO WRAPPED SCALLOPS

Steps:

• Rinse the scallops and then pat them dry with a paper towel.
• Drizzle olive oil on one side of scallops.
• Sprinkle with salt, pepper, and some fresh lemon juice.
• Turn scallops over and repeat step 3.
• Fold slice of prosciutto in half lengthwise and wrap around the each scallop.
• Secure with a wooden skewer.
• Place on grill set to high heat.
• Cook on each side for about 4-5 minutes.