Rosemary Grilled Scallops and Shrimp

  • Yield 30 appetizers servings

When cooking scallops, be careful not to overcook. Scallops should be cooked either for a few minutes or for a long period of time. Anything in between will create a tough and rubbery texture.


1 1/2 pounds sea scallops
30 large rosemary sprigs
6 ounces prosciutto, thinly sliced
1 1/2 pounds medium to large uncooked shrimp, peeled and deveined
6 tablespoons extra-virgin olive oil
6 tablespoons fresh lemon juice
Salt and pepper to taste


  1. Rinse the scallops in water to remove the grit and sand.
  2. Remove the leaves from the bottom 2 inches of the rosemary sprigs, reserving the leaves and sprigs.
  3. Cut the prosciutto into 1×3-inch strips. Wrap a prosciutto strip around each scallop and each shrimp.
  4. Skewer a reserved rosemary sprig through 1 scallop and 1 shrimp. Repeat with the remaining rosemary sprigs, scallops and shrimp.
  5. Arrange each skewer in a shallow glass dish and drizzle with the olive oil and lemon juice.
  6. Sprinkle with the reserved rosemary leaves, salt and pepper and marinate for 30 minutes.
  7. Preheat the grill.
  8. Place the skewers on a grill rack brushed with oil. Grill for 2 minutes per side or until the shrimp turn pink and the scallops are tender.

Recipe reprinted with permission from The Saturday Club, Main Line Entertains (The Saturday Club, 2005)



Get every new post delivered to your Inbox.

Join 248 other followers