Grilled Scallop Brochettes with Prosciutto and Basil
Loading ...June 7th, 2012
Recipes by Paula Bowman
Servings
6Ingredients
- 6 thin slices prosciutto, halved lengthwise
- 12 fresh basil leaves
- 12 large sea scallops (about 1 1/4 lobs), muscle removed, rinsed and patted dry
- 1 tbsp oliv oil, plus more for greens
- 3 cups mixed greens (e.g. baby spinach, arugula or mache)
- 1/2 lemon
Directions
Preheat grill to medium-high. Soak 6 wooden skewers in water for 30 minutes (to avoid charring on the grill.
Place 1 slice prosciutto on flat surface and top with basil leaf. Place 1 scallop on top and wrap around flat surfaces of scallop. Continue with remaining scallops. Thread 2 scallops onto each skewer running through prosciutto and set aside. Scallops can be prepared p to this stage, covered and refrigerated for up to 3 hours.
Brush scallops with olive oil and place on grill and cook until prosciutto is crispy and scallop is firm, about 7 to 8 minutes.
Divide greens among 6 plates and place 1 scallop skewer on top. Lightly squeeze lemon juice over each plate, drizzle with a little olive oil and serve.
Nutrients Per Serving
91 calories, 6 g fat, 24 mg calcium, 323 mg sodium, 2 g carbohydrates, 1 g fibre, 8 g protein. Excellent source of vitamin A.
