• Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
  • Weekly Meal Plans
  • More
    • About
    • Work With Me!
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Sign Me Up!
Recipes » dinner » Grilled Rosemary Scallops

Grilled Rosemary Scallops

By Kate Morgan Jackson

Jump to Recipe

Toss the old skewers and grill your scallops on rosemary stalks for a fresh summery taste! Grilled rosemary scallops are going to be your new favorite seafood obsession, especially when they are wrapped in crispy prosciutto.  The grill…not just for burgers any more!

grilled rosemary scallops

It may not be OFFICIALLY summertime yet, but as far as our grill is concerned the season is in full swing.  We’ve already grilled pizza, steak, burgers, and last week I pulled out the seafood grilling pan, cleaned it off and grilled us up some scallops wrapped in prosciutto, skewered not with regular old skewers.

Nope, we skewered them with stalks of rosemary to give them even a little more summertime vibe. 

Because once we’ve gotten the first mother/daughter pedicure of the season, we declare summertime open for business.  Guess whose toes are whose.

flip flops

Hint: whenever I get anything other than red on my nails, I instantly remember that the only color I ever like is red, and I continue to remember this for a few months until I go for something crazy like pink, at which point I instantly remember that the only color I ever like is red.  Repeat.

Anyway, this scallop recipe starts by wrapping large sea scallops in a folded thin piece of prosciutto.  Ask for dry scallops at the fish counter of your supermarket.  (Here’s the difference between wet and dry scallops from my friends at The Kitchn.)

Get the prosciutto at your deli counter – that way you can ask for exactly the number of pieces you need, it will be better than the kind in the package, and you can ask them to cut it Really Thin.

Now Let’s Make Some Grilled Rosemary Scallops!

First, fold your prosciutto in half length-wise, wrap it around the scallop, and spear it with a stalk of rosemary – you’ll want to strip the leaves off the bottom couple of inches or so to have a nice clean skewer.  Lay them in a baking dish and drizzle them with some olive oil, lemon juice and a little pepper.  You can also scatter those rosemary leaves you stripped off on top.  Let them sit for about 15-20 minutes.

grilled rosemary scallops

Now fire up your grill to high, and if you have a grilling pan, now is the time to use it.You can cook large scallops directly on the grill grates if they are big enough and you are super careful, but you do run the risk of one falling between the cracks, and that would be a tragedy.  Anyway, cook ’em until they are golden on each side, about 2-3 minutes per side.

Turn them with tongs – that’s the easiest way.  The rosemary will be all nice and charred and crispy, and will have given your gorgeous scallops just a hint of rosemary wonderfulness.

scallops grilled on rosemary skewers

I like to put the scallops on the plates still on their skewers, because I am dramatic that way…or you can slide them off first for easier dining.  We tend to have them as an appetizer, but if you are having them for dinner as a main course, these go wonderfully with rice or grilled veggies.

Happy almost summer!

Print
Grilled Rosemary Skewers

Grilled Rosemary Scallops


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 8 skewers 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Toss the old skewers and grill your scallops on rosemary stalks for a fresh summery taste! 


Ingredients

  • 8 sea scallops (preferably the dry variety)
  • 8 very thin slices prosciutto
  • Olive oil for drizzling
  • Fresh lemon juice for drizzling
  • Fresh ground pepper
  • 8 large stalks of rosemary

Instructions

  1. Strip the bottom two inches of each rosemary stalk of leaves.
  2. Fold each piece of prosciutto in half and wrap it around each scallop. Skewer with a rosemary stalk and lay in a baking dish.
  3. Drizzle with a little olive oil and fresh lemon juice and grind some pepper on top. Let marinate for about 15-20 minutes.
  4. Heat grill to high. Using a grilling tray, cook the scallops for 2-3 minutes per side until golden, turning with long tongs. Serve at once!

Notes

We have grilled these up both as appetizers (where I estimate 2 per person) or as supper with some rice or grilled veggies on the side (where I estimate 4 per person).  One way or the other, they are scrumptious!

1 skewer360 g232.6 mg0.9 g0.3 g0 g1 g0 g5.6 g13.5 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

 

2434 shares
  • Facebook553
  • Twitter
  • Yummly
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

Know someone who would love this recipe?
Click here to email them the link!

Published on May 29, 2014

Good for: Grilling Favorites, Lent

Last Post:
Pasta with Golden Raisins and Walnuts
Next Post:
Parsley Pesto Pasta!

I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!) Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Debbie Malloy (Poetesswug) says

    May 29, 2014 at 4:00 pm

    Yet another wonderful idea! :-) Even though me and the grill are not very good friends!…I’m sure the idea would work in the oven too…with a slight variation. ^_^

    Reply
    • Kate says

      May 30, 2014 at 4:55 pm

      If you figure out that variation (and I’m sure you will!) let me know how it goes!

      Reply
  2. Jeanie says

    May 30, 2014 at 4:44 pm

    OMG! Best scallop recipe ever! On my way to the fish market now…

    Reply
    • Kate says

      May 30, 2014 at 4:55 pm

      Hurray! Don’t forget to ask for dry scallops. :)

      Reply
  3. Steve says

    July 11, 2014 at 9:30 am

    Another winner Kate. I made these simple and ez scallops last night as an appetizer. $20 Weber grill pan a must in my opinion. A tip for others: Watch the scallop to prosciutto ratio. I bought pre-sliced/packaged prosciutto to make the prep even easier, but I believe it was too thick and a bit over powering. Have it sliced thin as Kate suggested and then cut to size and taste for your scallops and palate.

    Reply
    • Kate says

      July 14, 2014 at 7:45 am

      Definitely great advice on the prosciutto – you definitely don’t want it to take over the taste of the scallops. Thanks, Steve!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Tater Tot Shepherd's Pie Casserole
  • Fresh Mint Tea
  • Julia Child's Filet Of Sole
  • Grandpa's Coca-Cola Ribs

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Tater Tot Shepherd's Pie Casserole
  • Fresh Mint Tea
  • Julia Child's Filet Of Sole
  • Grandpa's Coca-Cola Ribs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2022 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.