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Proscuitto Wrapped Scallops with Tomato and Pickled Onions

Prep Time:30 Minutes
Cook Time:6 Minutes

Nutritional Information

These wrapped scallops are grilled directly on the EGG and served with a fresh tomato and onion salad.


  • 1 pound paper-thin slices prosciutto
  • 4 each large scallops (the size of the scallop is a U-10)
  • as needed kosher salt
  • as needed freshly ground pepper
  • 4 each lemons, halved
  • 4 pounds grape or cherry tomatoes, cut in half
  • 1 pound pickled onions
  • 8 ounces fresh basil, finely sliced
  • to taste kosher salt
  • to taste fresh ground black pepper


  • 1. Preheat EGG to 450 degrees F, using direct heat and a cast iron grate.
  • 2. Using an old, but clean kitchen towel, lightly oil your cast iron grate.
  • 3. For the Scallops:
  • 4. Take one scallop and one slice of proscuitto. Wrap the proscuitto around the sides of the scallop, overlapping the proscuitto ends. The proscuitto should seal onto itself. If it does not, you can secure the proscuitto with a toothpick. Place onto a baking tray. Repeat process with the remaining scallops.
  • 5. Once all the scallops have been wrapped, lightly season both sides with kosher salt and fresh ground black pepper.
  • 6. Direct grill the scallops and lemon halves, turning once, until just opaque, about 3 minutes per side. Squeeze the grilled lemon over the top of the scallops and serve hot with the tomato and pickled onion salad. Remove toothpicks, if used prior to serving.
  • 7. For the Tomato and Pickled Onion Salad:
  • 8. In a large bowl toss together the halved tomatoes, pickled onions and basil. Season to taste with kosher salt and fresh ground black pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828