Scallops wrapped in prosciutto, skewered not with regular old skewers, but with stalks of rosemary to give them even a little more summertime twist. 

(Serves 2)


  • 8 scallops 
  • 8 very thin slices prosciutto
  • Olive oil for drizzling
  • Fresh lemon juice for drizzling
  • Fresh ground pepper
  • 8 large stalks of rosemary


Strip the bottom two inches of each rosemary stalk of leaves.

Fold each piece of prosciutto in half and wrap it around each scallop. Skewer with a rosemary stalk and lay in a baking dish.

Drizzle with a little olive oil and fresh lemon juice and grind some pepper on top. Let marinate for about 15-20 minutes.

Either place on the BBQ or heat your grill to high. Using a grilling tray, cook the scallops for 2-3 minutes per side until golden, turning with long tongs.