- 18 Large scallops beard removed
- 2 teaspoons garlic
- 9 pieces of prosciutto very thinly sliced
- 2 lemons cut into small wedges
- Olive oil
- Pepper to taste
- 6 bamboo skewers soaked in cool water for 30 minutes
Assemble your ingredients. Tip: cut the lemon wedges a lot smaller than we did in the picture. Ours were so big they ‘lifted' the scallops too high off the grill. Remove the mussel attached to the scallop if it's not already done by your fish monger. (You DO, have a fish monger don't you?) Line a tray with paper towel, place scallops on the tray and pat dry. By removing any excess moisture the scallops will sear and crisp up on the outside instead of steam on the grill. Sprinkle scallops with garlic and pepper.
Slice the prosciutto in half lengthwise. Wrap the scallop with prosciutto around the edge, (so it looks like a drum) leaving the top and bottom exposed. Skewer wrapped scallops through the sides and alternate scallops through the lemon wedges (3 scallops per skewer and 2 lemon wedges). Drizzle evenly with olive oil.
Place scallops on the grill. Slide tin foil under exposed skewers handles to prevent the wood from burning. Grill over direct heat.
Cook scallops for 2 minutes per side. Or until bacon is crisp and lemons are charred.
Remove scallops from the grill. To serve, drizzle with the charred lemons for flavor. We loved this recipe - try it. And check out Matt Dunigan's other recipe's too.