Best 11 Grilled Scallops W Prosciutto Honey Mustard Dipping Sauce Recipes

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Grilled scallops are a delicacy that can be enjoyed as an appetizer or main course. They are often served with a dipping sauce, and one of the most popular is prosciutto honey mustard. The combination of salty prosciutto, sweet honey, and tangy mustard creates a flavor that perfectly complements the mild flavor of scallops. If you're looking for a delicious and easy-to-make recipe for grilled scallops with prosciutto honey mustard dipping sauce, you've come to the right place.

Check out the recipes below so you can choose the best recipe for yourself!

PROSCIUTTO-WRAPPED SCALLOPS



Prosciutto-Wrapped Scallops image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
  • Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
  • In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
  • Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  • Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO



Grilled Scallops Wrapped in Prosciutto image

With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

1 pound paper-thin slices prosciutto
2 pounds medium scallops (about 40)
Extra-virgin olive oil, for drizzling
2 lemons, halved, plus wedges for garnish
Freshly ground pepper

Steps:

  • Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
  • Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
  • Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

PROSCIUTTO SCALLOPS WITH CHIPOTLE MAYO



Prosciutto Scallops with Chipotle Mayo image

Salty-sweet prosciutto wrapped sea scallops served with spicy chipotle-mayo dipping sauce - an impressive appetizer recipe.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 8

1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chipotle chile pepper powder
24 large sea scallops (2 lb)
12 slices prosciutto (about 6 oz)
1 cup mayonnaise
1/4 cup coarsely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
1 tablespoon lime juice

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil.
  • In medium bowl, mix 3/4 teaspoon of the salt, 3/4 teaspoon of the pepper and the chipotle chile pepper powder. Add scallops; toss to coat.
  • Cut each prosciutto slice in half lengthwise. Wrap 1 prosciutto piece around edge of each scallop. Place in pan.
  • Bake 10 to 12 minutes or until scallops are white and opaque.
  • Meanwhile, in small bowl, stir together mayonnaise, chipotle chiles, lime juice and remaining 1/4 teaspoon each salt and pepper. Serve scallops hot with chipotle mayo.

Nutrition Facts : Calories 110, Carbohydrate 2 g, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg

GRILLED SCALLOPS W. PROSCIUTTO & HONEY MUSTARD DIPPING SAUCE



Grilled Scallops W. Prosciutto & Honey Mustard Dipping Sauce image

I had never thought of trying one of my favorite Appetizer dishes (Bacon wrapped Scallops) with Proscuitto instead, I got the idea and the basic recipe frame from 'Everyday Italian' with Giada DeLorentis (Food Network) - and did some tweaking as well as adding the Honey Mustard Dipping Sauce -- WOW, it far exceeded my expectations PLUS the Proscuitto is much leaner than fatty Bacon -- Buon Appetito!

Provided by stephanierndos

Categories     European

Time 11m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon lemon juice, Freshly squeezed
1/2 tablespoon lemon zest, Freshly grated
1 tablespoon olive oil
1/2 tablespoon fresh oregano or 1/2 tablespoon fresh basil
12 large scallops, cleaned and dried
12 slices prosciutto
1/4 cup mayonnaise
1/4 cup Dijon mustard or 1/4 cup yellow mustard
1/4 cup honey (dark in color is healthier and has a better, richer flavor)
1 dash hot sauce

Steps:

  • Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
  • Add the scallops and turn to coat thoroughly.
  • Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
  • Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
  • Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
  • Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!

Nutrition Facts : Calories 202.9, Fat 9.1, SaturatedFat 1.2, Cholesterol 18.7, Sodium 353.5, Carbohydrate 23.7, Fiber 0.7, Sugar 18.9, Protein 8.4

PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE



Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
12 large sea scallops
12 thin slices prosciutto
1 tablespoon canola oil
4 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 lemon, halved

Steps:

  • Preheat the oven to 350 degrees F.
  • For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
  • For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed.
  • Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.

GRILLED SKEWERED SCALLOPS AND APRICOTS WITH HONEY-MUSTARD DRESSING



Grilled Skewered Scallops and Apricots with Honey-Mustard Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Mustard     Low Fat     Low Cal     High Fiber     Lemon     Apricot     Scallop     Summer     Honey     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup honey mustard
1/4 cup fresh lemon juice
1/4 cup chopped fresh chives
6 fresh apricots, pitted, quartered
12 large sea scallops, side muscles trimmed, halved horizontally
8 metal skewers
6 cups baby romaine salad mix (about 3 1/2 ounces)

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
  • Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
  • Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE



Sauteed Sea Scallops with Mustard Sauce image

Categories     Mustard     Shellfish     Sauté     Quick & Easy     Scallop     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 pound sea scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
Accompaniment: caraway rice cakes

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
  • In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
  • Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

GRILLED SCALLOPS WITH BASIL AND PROSCIUTTO



Grilled Scallops With Basil and Prosciutto image

Provided by Moira Hodgson

Categories     dinner, easy, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 3

10 to 20 thin slices of prosciutto
20 large basil leaves
1 1/2 pounds large sea scallops (about 20)

Steps:

  • Soak 10 small wooden skewers in water for 30 minutes.
  • Cut prosciutto slices in half crosswise if they are large.
  • Put a slice of prosciutto on a flat surface. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
  • Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1425 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED SCALLOPS WITH CHILI DIPPING SAUCE



Grilled Scallops With Chili Dipping Sauce image

Make and share this Grilled Scallops With Chili Dipping Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 36m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium carrot
2 teaspoons soy sauce
1 teaspoon hot chili-garlic sauce (sriracha)
1/4 teaspoon ground cumin
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped of fresh mint
20 large sea scallops (about 1 1/4 lb.)
extra virgin olive oil
kosher salt
fresh ground black pepper

Steps:

  • To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
  • Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
  • Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
  • The sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
  • Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
  • Add enough olive oil to lightly coat; season with salt and pepper.
  • Place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
  • Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.

Nutrition Facts : Calories 104.6, Fat 4, SaturatedFat 0.5, Cholesterol 24.8, Sodium 299.3, Carbohydrate 3.5, Fiber 0.5, Sugar 0.8, Protein 13.1

SCALLOP AND PROSCIUTTO BITES



Scallop and Prosciutto Bites image

A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease is significantly less than bacon for those that are health conscious. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increase the portion for each person.

Provided by KFEATHER

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 8

Number Of Ingredients 6

1 pound large scallops
4 ounces thinly sliced prosciutto
toothpicks
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
3 tablespoons white wine

Steps:

  • Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
  • Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
  • Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 2.8 g, Cholesterol 46.8 mg, Fat 8.4 g, Protein 17 g, SaturatedFat 2.2 g, Sodium 438.3 mg, Sugar 0.1 g

Tips:

  • Choose high-quality scallops. Look for scallops that are plump and moist, with a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Properly clean the scallops. Before cooking, remove the tough side muscle from each scallop. You can do this by gently pulling on the muscle with your fingers or using a small knife to cut it away.
  • Sear the scallops over high heat. This will help to create a nice crust on the outside of the scallops while keeping the inside tender and juicy.
  • Do not overcook the scallops. Scallops are very delicate and can easily become tough if overcooked. Cook them for just a few minutes per side, or until they are opaque in the center.
  • Serve the scallops immediately. Scallops are best enjoyed when they are hot and fresh off the grill.

Conclusion:

Grilled scallops are a delicious and versatile seafood dish that can be enjoyed as an appetizer or main course. They are quick and easy to cook, and can be paired with a variety of dipping sauces and side dishes. Whether you are a seasoned chef or a beginner, you are sure to impress your friends and family with this simple yet elegant dish.

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