High-quality Italian prosciutto, found at supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. The saltiness of the prosciutto works extremely well with the sweet scallops.







12 large dry sea scallops
4 ounces very thinly sliced prosciutto, cut into 12 long strips
3 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste
Bamboo skewers
Pineapple cubes (optional)

Preheat grill. Pat scallops dry and sprinkle both sides with lemon juice, oil, salt and pepper. Wrap 1 piece of prosciutto around each scallop. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop), with pineapple in between, if desired. Grill until just cooked through, about 5-6 minutes (2-3 minutes per side).

Serves 3-4

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Filed under: Appetizer • Grilled Recipes • Low Carb Recipes • Quick Recipes

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