Grilled: medium high grill pan/outdoor grill for 10 – 12 minutes
Yield: 4 -6 appetizer servings
1 pound (approximately 14 large scallops), rinsed well
1 small lemon
2 tablespoons fresh thyme
¾ teaspoon turmeric
½ teaspoon Old Bay seasoning
½ teaspoon pimenton (smoky paprika)
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon kosher salt
4 ounces prosciutto, sliced into 8-inch x 1 ½ -inch strips
Olive oil spray
Rinse scallops well, squeeze entire lemon over scallops and pat dry.
Combine thyme, turmeric, Old Bay, pimenton, black pepper, garlic powder and kosher salt in a small bowl and coat scallops on all sides.
Spray scallops with olive oil spray, wrap each scallop with a strip of prosciutto and press gently around the outside to help the prosciutto adhere to the scallop. Spray scallops with olive oil spray.
Heat grill pan or outdoor grill to medium high and grill for 10 – 12 minutes until scallops are opaque and prosciutto is crisp. Turning scallops once or twice while grilling helps promote even cooking and prevents burning the prosciutto.
- Spraying scallops prevents sticking to pan or grill. Canola or vegetable oil spray may be substituted. Olive oil spray is my preference and if you turn the scallops and watch them closely, they will not burn.