Tuesday, October 11, 2011

Honey Glazed Prosciutto Wrapped Sea Scallops

If you know me at all, you know I have a deep love for seafood. All of it, prepared almost anyway imaginable. That being said, I don't always get to cook in my house because Todd loves to grill, apparently more than I love seafood. (I don't actually think that is possible but sometimes I like to just let him cook).

This past Thursday when I arrived home from work, the first thing Todd said to me was that I "needed to pack." I found that to be an odd request so I inquisitively asked, "for what?" (A fair question because moving out would have been quite a shocker!) To my surprise, he had planned a wonderful getaway weekend for my birthday at Superior Shores Resort on Lake Superior. The autumn season is in full swing in Minnesota and the tree's colors couldn't be more stunning this time of year.  Even more impressive? When we arrived to our destination (which included a private balcony overlooking the lake AND a grill,) Todd pulled out a complete on-the-go kitchen (groceries included) and got to work. His birthday meal? Amazing!!  I quite honestly think you will agree.

Honey-Glazed Prosciutto Wrapped Sea Scallops
Serves: Two (2)

1 Lb. (approx. 6) jumbo sea scallops
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh thyme
1/4 Teaspoon cayenne pepper
1/4 Teaspoon Livia's Seasoning Salt*
Dash Teaspoon black pepper
6 thin slices of prosciutto

Honey Glaze:
3 Tablespoons honey
1 Tablespoon freshly squeezed lemon juice
1/4 Teaspoon kosher salt

*Note: Livia's Seasoning salt is  a local product  I purchase in the spice aisle at fine grocery stores.  It is the perfect combination of kosher salt, pepper, and garlic salt. If you can't find this at your local grocery store, you can purchase it via the website link above or feel free to use the above  listed ingredients to your liking.


Thoroughly rinse the sea scallops and pat dry. If your scallops were purchased with the side muscle, remove it.   In a medium bowl, add the olive oil, thyme, Livia's seasoning salt, cayenne pepper, and  black pepper. Stir to coat. Then, wrap one piece of  prosciutto around each scallop and thread each one onto a skewer, three to a skewer. Place on cookie sheet, cover, and leave for up to an hour to enhance the flavors.

Prepare your honey glaze while you wait. In a small bowl, mix together the honey, lemon, juice and salt. Set aside.

Grill the scallops over direct medium heat until opaque in the center, approximately 4-6 minutes, turning once, halfway through grilling time. Generously brush the scallops with the glaze during the last 2 minutes of grilling.

Lastly... ENJOY! These scallops are a new favorite and VERY easy! The honey's sweetness calms down the prosciutto's salt for that perfect combination of sweet and salty while the thyme adds that "just-enough" punch of flavor.  Todd served these up with a petite filet mignon on the side and dinner was done!! 

I cannot wait to try these for a crowd! (I am willing to bet small scallops could be used to make this a party appetizer to talk about!)

What is your favorite scallop recipe? 

 -The Little Bitchin Kitchen

The wonderful view we enjoyed all weekend.

Sources: slightly modified version of Cooking Light's Community Thread, originally from Master Cook.


  1. My first blog ever... Way to go Kristen! I love cooking too! Can't wait to try these dishes, they sound fabulous!

  2. Lona! Thanks for reading... I hope you enjoy and look forward to seeing you in the fall!