Scallop brochettes with prosciutto

Scallop brochettes with prosciutto


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The subtle saltiness of Italian dried ham combines perfectly with marinated scallops and their brilliant orange corals to make handsome starters that can be served on the skewers.

Pat Alburey

Serves: 4 

  • 24 shucked scallops with their corals, about 350g in total
  • 16 thin slices prosciutto or Parma ham, about 150g in total
  • black pepper
  • for the marinade
  • 2 large cloves garlic
  • a few sprigs of basil
  • a few sprigs of coriander
  • a few sprigs of parsley
  • ½ lemon
  • 2 tablespoons virgin olive oil

Preparation:30min  ›  Cook:6min  ›  Extra time:15min  ›  Ready in:51min 

  1. Rinse and dry the scallops, separate the corals from the white meat and put both into a bowl.
  2. To make the marinade, peel the garlic cloves and crush into the bowl. Reserve a few sprigs of basil for a garnish, then chop the rest of the basil, coriander and parsley and add to the scallops. Squeeze the lemon juice into the bowl, add the olive oil, stir and leave to marinate at room temperature for 15 minutes. While the scallops are marinating, cut each ham slice in half. Preheat the griller to high.
  3. When the scallops are ready, gather a piece of ham into a ruffle, thread it onto a metal skewer, then thread on a scallop and a piece of coral. Repeat twice more and finish with ham. Prepare seven more skewers the same way.
  4. Place the skewers across the griller tray, baste with some of the marinade and grill for 5 minutes, turning and basting again halfway through, until the ham is crisp and the scallops are just cooked.
  5. Serve on skewers, or remove and pile the scallops and ham onto serving plates. Spoon on the pan juices, then top with black pepper and reserved sprigs of basil.


Shelled green tiger prawns or cubes of firm white fish can be used instead of the scallops.


good source of vitamin E.


Always use fresh scallops. Frozen scallops are too watery and this will dilute the marinade too much.

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