Giada De Laurentiis’ Grilled Scallops with Prosciutto and Basil recipes - Appetizers snacks

Grilled Prosciutto-Wrapped Scallops with Mojo Marmalade

For a sweet-and-salty seafood appetizer, try these prosciutto-wrapped scallops. We amp up this classic bite-sized snack by serving with a sweet orange-lime marmalade.
Provided by: Cuisine at Home
Yields: 16 servings
Number of ingredients: 11

Ingredients:

• FOR THE MARMALADE, COMBINE:
• 1/2 cup sweet orange marmalade
• 1 Tbsp. minced lime zest
• 3 Tbsp. fresh lime juice
• 3/4 tsp. red pepper flakes
• Salt to taste
• FOR THE SCALLOPS, WRAP:
• 8 slices prosciutto, halved lengthwise (about 3 oz.)
• 16 sea scallops, feet removed (11/2 lb.)
• Olive oil
• Black pepper

Nutrition:

• Serving Size: 16 scallops
• Calories: 67 calories
• Fat: 1g
• Carbohydrate: 8g
• Fiber: 0g
• Protein: 7g
• Saturated Fat: 0g
• Sodium: 309mg
• Cholesterol: 14mg

How to cook:

1. Preheat grill to medium-high. Brush grill grate with oil.
2. For the marmalade, combine marmalade, zest, lime juice, and pepper flakes; season with salt.
3. For the scallops, wrap a halved prosciutto slice around the side of each scallop; secure each with a toothpick. Brush tops and bottoms of scallops with oil; season with salt and black pepper.
4. Grill scallops, turning once, just until opaque, 3–4 minutes per side. Serve scallops with mojo marmalade.

Notes: Pan seared scallops wrapped in prosciutto, Ingredients · 24 fresh scallops · 8 strips of proscuitto (or enough to wrap all the scallops) · 4 cups of fresh watercress (or rocket lettuce) · Knob of butter

Wood Fired Prosciutto Wrapped Scallops on Rosemary Skewers

Prosciutto-wrapped Pan-seared Scallops recipe

Giada De Laurentiis’ Grilled Scallops with Prosciutto and Basil

Pink peppercorns make these grilled scallop skewers beautiful and summery—as if you’re eating a spicy rose petal. You could serve this with (or atop) an arugula salad. Add a squeeze of juice from a grilled lemon half if you like.
Provided by: Robyn Doyon-Aitken
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 6

Ingredients:

• 6 thin slices prosciutto di San Daniele
• 12 large sea scallops,
• 1/4 teaspoons kosher salt
• 12 fresh basil leaves
• 1 tablespoon olive oil
• 1/2 teaspoon crushed pink peppercorns

How to cook:

1. Cut the prosciutto slices in half lengthwise to make 12 long strips. Season the scallops evenly with the salt. Place 1 basil leaf at the end of a strip of prosciutto, folding it in half lengthwise, if necessary. Place a scallop on its side on top of the basil and carefully roll the scallop inside the basil and prosciutto. Secure with a toothpick or skewer. Repeat with the remaining ingredients.
2. Drizzle the scallops with the olive oil. Place the scallops on the heated grill pan, pressing down gently to make sure the scallops make direct contact with the hot surface. Grill for 2 to 3 minutes per side, or until nice grill marks form and the scallops are just warm in the center (see Cook’s Note below). Remove the scallops to a plate and sprinkle with the pink peppercorns.

Notes: Grilled Rosemary Scallops, Strip the bottom two inches of each rosemary stalk of leaves. · Fold each piece of prosciutto in half and wrap it around each scallop. Skewer

Grilled Scallops With Basil and Prosciutto

This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Provided by: Moira Hodgson
Total time: 30 minutes
Yields: 4 servings
Number of ingredients: 3

Ingredients:

• 10 to 20 thin slices of prosciutto
• 20 large basil leaves
• 1 1/2 pounds large sea scallops (about 20)

Nutrition:

• Calories: 173 calories
• Unsaturated Fat: 2 grams
• Carbohydrate: 6 grams
• Fat: 3 grams
• Fiber: 0 grams
• Protein: 28 grams
• Saturated Fat: 1 gram
• Sodium: 1425 milligrams
• Sugar: 0 grams
• Trans Fat: 0 grams

How to cook:

1. Soak 10 small wooden skewers in water for 30 minutes.
2. Cut prosciutto slices in half crosswise if they are large.
3. Put a slice of prosciutto on a flat surface. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
4. Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.

Notes: Grilled Lemon Prosciutto Scallops, Preheat barbeque for direct grilling to 450-475°F (230-240°C). · Remove the mussel attached to the scallop if it's not already done by your fish monger. · Line a

Prosciutto Wrapped Grilled Scallops

Total time: 45 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 5

Ingredients:

• 8 paper-thin slices of Prosciutto
• 16 sea scallops
• Essence
• 1 tablespoon olive oil
• Melon Relish

How to cook:

1. 8 paper-thin slices of Prosciutto
2. 16 sea scallops
3. Essence
4. 1 tablespoon olive oil
5. Melon Relish

Notes: Prosciutto-Wrapped Scallops, Directions · Step1. Preheat oven to 350 degrees. · Step2. In a bowl, stir together vinegar, oil, basil and black pepper. Add scallops and toss gently to coat.