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Recipes - Entrees/Side Dishes

Grilled Lemon Prosciutto Scallops


Serves 6

  • 18 large scallops
  • 10 ml chopped garlic
  • 9 thin slices prosciutto
  • 4 lemons, cut in wedges
  • Olive oil
  • Pepper to taste
  • 6 bamboo skewers soaked in cool water for 30 minutes

Instructions

  1. Preheat the barbecue for direct grilling to 450 to 475 F (230 to 240 C).
  2. Line a tray with paper towels, and place the scallops on the tray and pat them dry. Sprinkle the scallops with garlic and pepper.
  3. 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.
  4. Skewer the wrapped scallops through the sides and alternate scallops with lemon wedges (three scallops per skewer and two lemon wedges).
  5. Drizzle evenly with olive oil.
  6. Place scallops on the barbecue. Slide the tin foil under the exposed skewer handles to prevent the wood from burning.
  7. Cook the scallops for two minutes per side or until the bacon is crisp and lemons are charred.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.