Archive for October 6th, 2011

These are beautiful and delicious. The band of rosy prosciutto glows against the creamy white of the scallop as its sweet and salty hammy flavors permeate the edges of the fish. Meanwhile, the teary scent of horseradish that invades the scallop from its marinade plays off the flavor of the ham for a truly delicious effect.

Prep: 10 minutes
Marinate: 30 minutes
Grill: 6 minutes.

– Clean grill screen
– Long-handled tongs.

Gas: Direct heat, high (500°F)
Clean, oiled grate
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1 tablespoon canola oil
Juice and finely grated zest of 1 lemon
2 cloves garlic, minced
2 tablespoons grated fresh horseradish, or 3 tablespoons jarred horseradish
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1¼ pounds large, wild-caught sea scallops (about 16 scallops)
Oil for coating grill screen
5 slices (½ ounce each) prosciutto, each cut lengthwise into 3 or 4 strips about 1 inch wide
1 lemon or lime, cut into 4 wedges.

1. Mix the 1 tablespoon oil, lemon juice, lemon zest, garlic, horseradish, salt, and pepper in a medium bowl. Trim the scallops of any tough tissue from the sides, and toss them in the marinade until evenly coated. Cover and refrigerate for 30 minutes. 2. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
3. Wrap a strip of prosciutto around each scallop so that it looks like a little drum, and secure the end with a wooden toothpick speared through the scallop.
4. Grill the scallops on the screen, uncovered, until they are lightly browned and feel springy to the touch but still a little soft in the center, about 6 minutes, turning halfway through.
5. Serve with the wedges of lemon or lime.

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