Grilled Lemon Prosciutto Scallops

Serves: 6

Ingredients

• 18 Large “farmed off bottom” scallops beard removed
• 2 teaspoons garlic (10ml)
• 9 pieces of prosciutto very thinly sliced
• 4 lemons cut in wedges
• Olive oil
• Pepper to taste

• 6 bamboo skewers soaked in cool water for 30 minutes.

Directions

1. Preheat barbeque for direct grilling to 450-475°F (230-240°C).
2. Remove the mussel attached to the scallop if it’s not already done by your fish monger.
3. 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.
4. Sprinkle scallops with garlic and pepper.
5. 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.
6. Skewer wrapped scallops through the sides and alternate scallops through the lemon wedges (3 scallops per skewer and 2 lemon wedges).
7. Drizzle evenly with olive oil.
8. Place scallops on the grill. Slide tin foil under exposed skewers handles to prevent the wood from burning.
9. Cook scallops for 2 minutes per side. Or until bacon is crisp and lemons are charred.
10. Remove scallops from the grill. To serve, drizzle with the charred lemons for flavor.