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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Scallops - Citrus Scallop & Prosciutto Kebabs Recipe

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This recipe for Scallops - Citrus Scallop & Prosciutto Kebabs is from The Kingsbury Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbl fresh lemon juice
1 tsp fresh grated lemon zest
1 Tbl fresh orange juice
1 tsp fresh grated orange zest
Kosher/Sea salt
2 Tbl olive oil, plus extra for brushing scallops
16 sea scallops
8 thin slices prosciutto
Directions:
Directions:
Preheat grill to medium

In medium bowl whisk together the lemon juice, lemon zest, orange juice, orange zest and a hefty pinch of salt until the salt has dissolved.

Whisk in the 2 tablespoons of olive oil.

Add the scallops and toss until coated.

Marinate for 8 minutes

Cut the prosciutto slices in half crosswise and fold them into strips about 1½ inches wide (the same width as the scallops) and 5 inches long. Arrange the strips on a work surface and place a basil leaf in the center of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it.

Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)

Pat the exposed scallop surfaces dry and brush them lightly with olive oil.

Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4

 

 

 

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