Dad's Excellent Scallops Recipe - Allrecipes.com
Dad's Excellent Scallops Recipe
  • READY IN 33 mins

Dad's Excellent Scallops

Recipe by  

"Large sea scallops wrapped in prosciutto, basted with butter, and grilled. Serve with your favorite dipping sauce - ketchup, tartar, or cocktail sauce are all great with these."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat grill for medium-high heat.
  2. Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
  3. Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 13 mins
  • READY IN 33 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2004

Mouth-watering!! This is a truly excellent recipe. I added garlic and lemon juice to the melted butter and sprinkled on Old Bay before wrapping the scallops. I grilled them in a grill basket rather than bothering with toothpicks or skewers. We devoured these!!!

 
Most Helpful Critical Review
Jun 21, 2003

Not the best I have ever had nor made. Kind of difficult and time consuming, plus extremely salty tasting. I would not reccommend for people like me who are not big salt fans.

 

90 Ratings

Jan 25, 2004

I love recipes that can be prepared ahead, are quick and easy, and so good. I made these ahead, refrigerated them and threw them on the grill as an appetizer. I reduced about one cup of heavy cream, 2 Tablespoons maple syrup, and 1 heaping Tablespoon dijon mustard and served as a sauce on the side (use caution, I didn't measure, so this is a guess). Fabulous!

 
Apr 06, 2004

Delicious and rich. Boyfriend said they were the best scallops he ever had. I put three wrapped scallops on two skewers and served on pasta.

 
Jan 25, 2004

Very good recipe. The suggestion about the frozen scallops was great. I found them (not the same brand, but large size scallops) in my grocery store, no problem. I was tempted to use bacon instead of prosciutto, but that would not have been as good. The bacon would have over powered the scallop. Then I marinated the scallops in bottled italian salad dressing for about a half hour. I was worred about them sticking to the grill, so I put the marinated, prosciutto wrapped scallops on metal skewers and then put the skewers on a special shish kabob metal holder that lays on the top of the grill surface. This keeps the skewer off of the grill surface. I continued to baste them during the cooking time with the salad dressing. I grilled them for about 20 minutes. (the scallops were large and partially frozen) They were GREAT, very light actually. I can understand why some reviewers felt they were a little on the salty side, but that is the taste of the prosciutto. I did not feel the taste as over powering. I served them with saffron rice that I had made previously and frozen (from this site) and it was a great easy summer meal. This would also make a great company dish or last minute meal as one reviewer suggested. Thanks for the recipe and thanks for the suggestions.

 
Jun 21, 2003

Delicious and tasty - much more healthy than bacon.

 
Jun 12, 2007

The prosciutto definitely makes the recipe. The tastes blended especially well, and the texture was really good too. We decided to use garlic butter for variation, and found it even better!!

 
Jul 24, 2003

These were FABULOUS! I purchased the Prosciutto and large scallops (size of a silver dollar) from Trader Joe's. The scallops were in the frozen foods section. This makes an elegant, quick and easy dinner for entertaining. You can keep the frozen scallops on hand in the freezer, and the Prosciutto lasts months in the refrigerator. The Prosciutto is salty, so I will baste with Olive Oil the next time I make it. I served it on a bed of pasta, with steamed asparagus on the side. My husband LOVED this dish!

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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