Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy: My Recipes for La Dolce Vita
Prosciutto-wrapped anything is a plus, but there is something really decadent about prosciutto-wrapped scallops that are grilled. Grilling the scallops makes the prosciutto a bit crunchy and the scallops perfectly tender. I love the additional flavorings used here, as well: fresh basil leaves are folded and tucked in between the prosciutto and the jumbo sea scallops, and just before serving, the grilled scallops are drizzled with fruity olive oil and some crushed, perfumed pink peppercorns. With their rose-like scent and herbal taste, pink peppercorns don’t pack quite the peppery punch as their green or black counterparts, but certainly add an elegant touch to the finished plate.
(To view this recipe, click on the blue title of the blog post above*)
‘Grilled Scallops with Prosciutto & Basil’
Ingredients:
- *Recipe Courtesy of Giada De Laurentiis’ Giada’s Italy: My Recipes for La Dolce Vita
- 6 thin slices prosciutto
- 12 large sea scallops
- 1/4 teaspoon kosher salt
- 12 fresh basil leaves
- 1 Tablespoon olive oil
- 1/2 teaspoon crushed pink peppercorns
Directions:
- Preheat a grill pan over medium-high heat.
- 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.
- 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 2-3 minutes per side, or until nice grill marks form and the scallops are just warm in the center. Remove the scallops to a plate and sprinkle with the pink peppercorns.
- (* I also recommend a light, last minute drizzle of olive oil over the scallops before serving on a bed of greens or fresh herbs)
Tagged: fresh basil, Giada De Laurentiis, Giada's Italy, grilled scallops, grilled scallops with prosciutto and basil, grilled shellfish, olive oil, pink peppercorns, prosciutto, prosciutto-wrapped scallops, scallops, sea scallops
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