ROSEMARY-GRILLED SCALLOPS
Provided by Steven Raichlen
Categories quick, main course, side dish
Time 30m
Yield 6 appetizer servings or 4 main course servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 833 milligrams, Sugar 0 grams, TransFat 0 grams
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