Best Grilled Scallops With Basil And Prosciutto Recipes

PROSCIUTTO-WRAPPED SCALLOPS

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
• Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
• In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.

GRILLED PROSCIUTTO WRAPPED SCALLOPS

Steps:

• Rinse the scallops and then pat them dry with a paper towel.
• Drizzle olive oil on one side of scallops.
• Sprinkle with salt, pepper, and some fresh lemon juice.
• Turn scallops over and repeat step 3.
• Fold slice of prosciutto in half lengthwise and wrap around the each scallop.
• Secure with a wooden skewer.
• Place on grill set to high heat.
• Cook on each side for about 4-5 minutes.

GRILLED SCALLOPS W. PROSCIUTTO & HONEY MUSTARD DIPPING SAUCE

Steps:

• Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
• Add the scallops and turn to coat thoroughly.
• Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
• Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
• Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
• Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!

ROSEMARY-GRILLED SCALLOPS

Steps:

• Pull off and discard crescent-shaped muscle on side of each scallop that has one. Strip leaves off bottom 2 inches of rosemary sprigs (slide them off with your thumb and forefinger). Reserve leaves, and set sprigs aside. Cut prosciutto into strips just large enough to wrap around scallops (about 1 by 3 inches).
• Lay a scallop flat on a work surface. Wrap a piece of prosciutto around it. Skewer a rosemary sprig through prosciutto and scallop to other side. Repeat with remaining scallops. Arrange scallops in a baking dish. Drizzle olive oil and lemon juice on both sides, sprinkle with rosemary leaves and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Marinate for 15 minutes, while you light grill.
• Set up grill for direct grilling, and preheat to high. Brush and oil grate. Arrange scallops on grate, and grill until just cooked, about 2 minutes a side. Serve at once.