Grilled Sea Scallops Wrapped in Proscuitto (Gluten-Free, Nut-Free, Soy-Free)


This wonderful recipe was shared with us by the BrooklynQ and his blog WhiteTrash BBQ – Father’s Day was this past weekend and we decided to splurge a little bit. Costco had wild sea scallops available for $9.99 a lb and my daughter and I bought some for me to cook for my special dinner. What? You cooked your own meal on Father’s Day? Yup, I sure did. It was one of the best presents I could have received; the time to fire up the grill.

Prosciutto Sea Scallops

I took the scallops home and marinated them in the following:

  • One cup of lime-aide
  • One good sized jalapeño pepper minced
  • Three cloves garlic minced
  • One bay leaf
  • One half cup olive oil
  • Zest of one lemon
  • Salt and pepper.

Meanwhile, go light your fire. You’ll want a hot grill for this. I recommend and prefer cooking over a charcoal and/or wood fire, but if you must use gas, you must. I let the scallops sit in the marinade for just over one hour. DO NOT let the scallops sit in the marinade for too long. The acid in the lime-aide can “cook” the tender seafood. Keep an eye on them.


  • Remove the scallops from the marinade
  • Pat dry
  • Wrap each scallop with proscuitto
  • Skewer the wrapped scallop with one sprig of rosemary.

Be sure you have an exceptionally clean grill grate, and oil it with olive oil before you begin to cook.

Place scallops on the grill and cook for approximately three minutes on one side. Flip the scallops and grill for maybe 2 minutes more. These scallops will be well done. Adjust your cooking times if you prefer your scallops to more “rare.” Be sure to keep an eye on the scallops and remove them from the fire just before you think they are done. Over cooked scallops will be dry and tough. Enjoy.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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