Scallops Grilled with Horseradish and Prosciutto

Name: Scallops Grilled with Horseradish and Prosciutto
Prep time: 10 min
Total time: 46 min
Yield: Makes 4 servings
Ingredients: 1 lemon or lime, cut into 4 wedges; 1 lemon or lime, cut into 4 wedges; Oil for coating grill screen; 5 slices (½ ounce each) prosciutto, each cut lengthwise into 3 or 4 strips about 1 inch wide; 1¼ pounds large, wild-caught sea scallops (about 16 scallops); 1¼ pounds large, wild-caught sea scallops (about 16 scallops); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons grated fresh horseradish, or 3 tablespoons jarred horseradish; 2 tablespoons grated fresh horseradish, or 3 tablespoons jarred horseradish; Juice and finely grated zest of 1 lemon; 2 cloves garlic, minced; 1 tablespoon canola oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
50 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

These are beautiful and delicious. The band of rosy prosciutto glows against the creamy white of the scallop as its sweet and salty hammy flavors permeate the edges of the fish. Meanwhile, the teary scent of horseradish that invades the scallop from its marinade plays off the flavor of the ham for a truly delicious effect.

Ingredients

1 tablespoon canola oil
Juice and finely grated zest of 1 lemon
2

Main course
Gluten-free

Method

Directions

Mix the 1 tablespoon oil, lemon juice, lemon zest, garlic, horseradish, salt, and pepper in a medium bowl. Trim the scallops of any tough tissue from the sides, and toss them in the marinade until evenly coated. Cover and refrigerate for 30 minutes.