What should I look for when I am buying scallops?

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!

What is a grilling skillet?

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.

Can I use bacon instead of prosciutto for this recipe?

You can! Use thin slices bacon, and cook it beforehand (you want it still bendable so you can still wrap it around the scallops.

I don't have a grill! Can I cook these inside?

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.

Have a question I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Delicious Rosemary Scallops: Perfect for Grilling

Rosemary Scallops

Print Recipe

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4 from 2 reviews

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

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
Diet: Gluten Free

Ingredients

Scale

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

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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!

Find it online: https://www.framedcooks.com/grilled-rosemary-scallops/