Prosciutto Wrapped Scallop Lollipops with Gremolata

Juicy sea scallops are wrapped in savory prosciutto, grilled to perfection, and served with a vibrant gremolata made from parsley, pistachios, garlic, and lemon. Pair this exquisite dish with a crisp Sauvignon Blanc, with bright acidity and herbal notes to perfectly complement the rich and savory scallops and zesty gremolata.

Prep Time

10 min

Cook Time

6 min

Serves

6 Ingredients

12 slices Principe Prosciutto di San Daniele

1 small bunch parsley, minced

1/2 cup olive oil, plus more for brushing grill grates

1/4 cup toasted pistachios, chopped

1 clove garlic, finely grated

1/2 lemon, zested and juiced

Kosher salt and freshly ground black pepper, to taste

12 sea scallops

Made With

Principe Prosciutto di San Daniele

Learn More

Prosciutto Wrapped Scallop Lollipops with Gremolata

Prep Time

10 min

Cook Time

6 min

Serves

6 Made With

Principe Prosciutto di San Daniele

Learn More

Ingredients

12 slices Principe Prosciutto di San Daniele

1 small bunch parsley, minced

1/2 cup olive oil, plus more for brushing grill grates

1/4 cup toasted pistachios, chopped

1 clove garlic, finely grated

1/2 lemon, zested and juiced

Kosher salt and freshly ground black pepper, to taste

12 sea scallops

How To Make

Soak 12 small skewers or toothpicks in water for at least 30 minutes.

Combine parsley, olive oil, pistachios, garlic, lemon zest and juice in small bowl. Season
with salt and pepper, to taste. Set aside for serving with scallops.

Heat grill to medium-high heat and brush grates with oil. Pat scallops dry with paper towels. Season with salt and pepper. Fold each slice of prosciutto in half lengthwise.

Wrap each scallop with 1 slice of prosciutto. Thread each skewer with 1 scallop.

Grill skewers until scallops are opaque and lightly charred, about 2 to 3 minutes per side.

Serve scallops with gremolata and enjoy!

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