Recipes From The Saucy Sisters

Diver Scallop Skewers

Denise Vivaldo, author of The Entertaining Encyclopedia, gave us this incredibly easy recipe from her brand-new book. And she offers tips so that the scallops will come out just right every time.

Diver scallops, which are gathered by hand, are generally larger, with firmer flesh and less sediment, than standard scallops, which are dredged. These scallops make a great eat-with-your-fingers appetizer.

Serves 6 or can be multiplied up to 4 times 12 short wood or bamboo skewers, soaked in water for 15 minutes

12 medium diver scallops (see tip, below), trimmed of hard side muscles
12 large basil leaves
3 ounces (90 g) thinly sliced proscuitto, cut into 1/2-inch (1 cm) strips
2 tablespoons (25 mL) olive oil
Salt and freshly ground black pepper
1 lemon, cut into 6 wedges

Wrap a basil leaf and a strip of proscuitto around each scallop and secure with a skewer. Brush with oil and sprinkle with salt and pepper. Use right away or cover with plastic wrap and refrigerate until chilled, or for up to overnight.

Heat a grill pan over high heat. Grill scallops, turning once, for 1 to 2 minutes per side or until firm and opaque. Serve with lemon wedges.

Tip
For best results, look for scallops that are about 1-1/2 inches (4 cm) across. If your scallops are closer to 1 inch (2.5 cm) in size, buy 18 instead of 12.

Variations
You can substitute pancetta for the proscuitto.
Large or jumbo shrimp are a nice alternative to the scallops.