Toss the 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 steaks any more!
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Why we love this recipe
We love our grill for SO MANY THINGS. We love it for honey grilled pizza, we love it for rum steak, and recently I pulled out the seafood grilling pan 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.
This recipe is ALL kinds of easy, and can be used either for a fun appetizer or for a light and flavorful supper with maybe our favorite zucchini recipe or a grain salad on the side?
One way or the other and especially if you were wondering how to cook scallops on the grill, this is one of our favorite seafood treats!
Ingredients you need
Ingredient notes and substitutions
- Scallops: You want the big sea scallops for this recipe. I usually figure upon one to two scallops as an appetizer, and three to five scallops as a main course, and I ask for the specific number that I need at my grocery store seafood counter.
- Prosciutto: You can find this Italian cured ham at your deli counter and you can ask for as many pieces as you need. Ask them to cut it super thin for you.
- Rosemary: Rosemary is actually a member of the mint family (it doesn’t taste minty though). You can find in in your produce section, either in cut bunches or as a plant. Save the leaves that you strip off for these skewers and use them in this rosemary chicken soup recipe!
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how to make this recipe
STEP 1: Strip the bottom two inches of each rosemary stalk of leaves.
STEP 2: Cut each piece of prosciutto in half length-wise and wrap it around each scallop. Skewer with a rosemary stalk and lay in a baking dish.
Drizzle with a little olive oil and fresh lemon juice and grind some pepper on top. Let your skewers marinate for about 15 to 20 minutes.
STEP 3: Heat grill to high. Coat a grilling skillet with canola oil, place the scallops in the dish and cook the scallops for 2-3 minutes per side until golden, turning with long tongs.
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. Fun, right?
Recipe FAQs
Scallops come in two versions: wet scallops and dry scallops, and we always want to try for dry. Dry scallops are freshly caught scallops that aren’t treated with any outside ingredients. Wet scallops have been treated with a preservative that theoretically has them last longer but can add a kind of chemical taste. Most scallops today are sold dry, but it never hurts to check!
Prosciutto is an Italian, dry-cured ham, and it is fully cooked. Sandwiches, paninis, pasta sauces, stuffings, and pizza toppings are just a few of the ways to use it. And as a flavorful wrapping for these scallops!
This is a skillet with little holes in it that is perfect for delicate seafood or veggies where you want a nice grilled flavor but you don’t want the food directly on the grill. This skillet lets juices or marinades flow out, while still keeping food in. This process creates a nice crisp finish to whatever you are grilling.
You can! Use thin slices bacon, and cook it beforehand (you want it still bendable so you can still wrap it around the scallops.
Yep! If you have a cast-iron skillet heat it up to high, and then follow the directions just the same as if you were cooking on the grill.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Grilling Skillet: You can use this handy pan for everything from grilling seafood to veggies – it’s great for anything that is delicate or that you don’t want to drop in between the grill grates.
- 9 x 13 Casserole: Perfect for marinating these scallops, or for cooking up that ridiculously easy peach crumble for dessert!
- Tongs: We have these in all sizes – use the long ones so you don’t get too close to the grill.
What to serve with this recipe?
If you are serving these for dinner, you will want a side dish or two. We love a Sour Cream Potato Salad, or if you want to go lighter, a super easy Zucchini Carpaccio. Since you have the grill going already, maybe some easy Grilled Flatbread? And this ridiculously easy Peach Crumble for dessert!
Other scallop recipes we love!
We would love your review!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintRosemary Scallops
Toss the skewers and grill your scallops on rosemary stalks for a fresh summery taste!
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 8 skewers 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 sea scallops (preferably the dry variety)
- 4 very thin slices prosciutto
- Olive oil for drizzling
- Fresh lemon juice for drizzling
- Fresh ground pepper
- 8 large stalks of rosemary
Instructions
- Strip the bottom two inches of each rosemary stalk of leaves.
- Cut each piece of prosciutto in half length-wise and wrap it around each scallop. Skewer with a rosemary stalk and lay in a baking dish.
- Drizzle with a little olive oil and fresh lemon juice and grind some pepper on top. Let marinate for about 15-20 minutes.
- Heat grill to high. Coat a grilling skillet with canola oil, place the scallops in the dish and cook the scallops for 2-3 minutes per side until golden, turning with long tongs. Serve at once!
Notes
-
- Scallops: You want the big sea scallops for this recipe. I usually figure upon one to two scallops as an appetizer, and three to five scallops as a main course, and I ask for the specific number that I need at my grocery store seafood counter.
-
- Prosciutto: You can find this Italian cured ham at your deli counter and you can ask for as many pieces as you need. Ask them to cut it super thin for you.
-
- Rosemary: Rosemary is actually a member of the mint family (it doesn’t taste minty though). You can find in in your produce section, either in cut bunches or as a plant. Save the leaves that you strip off for these skewers and use them in this rosemary chicken soup recipe!
Ellen Eanet says
I am trying this recipe. I don’t have prosciutto. Think I could use bacon?
Hi Ellen! I’m so glad you are trying this one! You can use bacon – I would use thin slices and pre-cook it either in the oven or in a skillet until it is almost done before your wrap it around the scallops because the scallops will cook a lot faster on the grill than the bacon will. Hope this helps!
Rita says
This appetizer came out delicious and was also so pretty! Will definitely be making for my next get together!
Hi Rita and yay! I’m so glad!
Steve says
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.
Definitely great advice on the prosciutto – you definitely don’t want it to take over the taste of the scallops. Thanks, Steve!
Jeanie says
OMG! Best scallop recipe ever! On my way to the fish market now…
Hurray! Don’t forget to ask for dry scallops. :)
Debbie Malloy (Poetesswug) says
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. ^_^
If you figure out that variation (and I’m sure you will!) let me know how it goes!