Prosciutto & Basil Wrapped Jumbo Scallops
These scallops are fresh and simple to prepare for a light summer meal.
Servings: 4 Servings
Calories: 647kcal
Ingredients
- 16 jumbo scallops
- 2 teaspoons kosher or fine sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 4 tablespoons extra-virgin olive oil divided use
- 1 teaspoon finely grated lemon zest divided use
- Juice of ½ medium lemon about 1 tablespoon, divided use
- 1 pound prosciutto di Parma about 16 thin slices
- 16 large basil leaves
- 16 wooden skewers soaked in water for 30-60 minutes
Instructions
- Rinse the scallops and then pat them dry with a paper towel.
- Mix the salt, pepper, garlic powder, and smoked paprika together in a small bowl. Drizzle half of the olive oil on one side of the scallops. Sprinkle the scallops with half of the seasoning blend, half of the lemon zest, and half of the lemon juice. Turn the scallops over and season the other side with the remaining olive oil, seasoning blend, lemon zest, and lemon juice.
- Put a slice of prosciutto on a flat surface. Place a basil leaf at one end of the slice and place a scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread onto a skewer to secure. Repeat with the remaining prosciutto, basil, and scallops.
- Heat a grill to medium-high. Grill the skewered scallops for about 3-5 minutes per side, until the prosciutto begins to brown and sizzle. Serve warm.
Nutrition
Calories: 647kcal | Carbohydrates: 5g | Protein: 22g | Fat: 59g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 2150mg | Potassium: 390mg | Vitamin A: 375IU | Vitamin C: 0.9mg | Calcium: 17mg | Iron: 1.1mg