Rosemary-Grilled Scallops

Name: Rosemary-Grilled Scallops
Cook time: 4 min
Total time: 4 min
Yield: Makes 28 to 32 Scallops; Serves 6 as an Appetizer, 4 as a Main Course
Cuisine: United States
Ingredients: 3 ounces prosciutto, sliced paper-thin; 3 ounces prosciutto, sliced paper-thin; 3 tablespoons extra-virgin olive oil or basil oil; 3 tablespoons extra-virgin olive oil or basil oil; 1½ pounds sea scallops (28 to 32); 28 to 32 fresh rosemary sprigs (each 3 to 4 inches long); 1 lemon, cut in wedges; Coarse salt and black pepper; Coarse salt and black pepper

Preparation info

Makes 28 to 32 Scallops; Serves
6

Difficulty
Medium
Ready in
5 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

1½ pounds sea scallops (28 to 32)
28 to 32 fresh rosemary sprigs (each 3 to 4 inches long)

Americas
United States
Starter
Fish course
Gluten-free

Method

Pull off and discard the small, crescent-shaped muscle from the side of any scallop that has one. Rinse the scallops under cold running water and then drain and blot dry with paper towels. Strip the bottom leaves off the rosemary sprigs, as shown in Preparing the Scallops, Step 2. Cut the prosciutto into strips just large enough t

Ingredients

Method

Photos