- Dish type
- Seafood starters
- Fish starters
A nice idea for your next party. Scallops are wrapped in cured ham, then quickly pan fried and secured on wooden skewers with sweet, juicy cherry tomatoes.
1 person made this
- 4 scallops (1 per person)
- 4 slices cured ham (or Parma ham)
- 1 tablespoon olive oil
- 8 cherry tomatoes
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Wrap the scallops in a slice of ham.
- Add one tablespoon of olive oil and heat over medium heat. Add 4 wrapped scallops and cook for 3 minutes per side, or until golden brown.
- Add a cherry tomato, one scallop and then another cherry tomato onto a skewer.
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Scallop Burnt Ends
This easy and quick recipe perfectly combines both smoking and grilling techniques, using slow-cooked brisket slices and grilled scallops.
These slices are carefully wrapped around fresh scallops and later cooked on a hot grill.
You can serve Scallop Burnt Ends hot off the grill as an appetizer, or as a main course.
Scallop Burnt Ends take 5 and 8 minutes to cook, so it can be a last minutes addition to further garnish your meal, in case you are out of ideas.
Featured image: Scallops on Shells by Eric Cooper @ flickr
Grilled Bay Scallop Skewers
We don’t eat nearly as much seafood as we’d like. I try to buy only high quality, sustainably raised fish that are mostly wild caught, and those usually cost an arm and a leg. The times we do eat fish, it’s because we scored a sale or a deal at our local Whole Foods or farmers market. It’s an exciting night in our household when there’s seafood for dinner. I think that’s the beauty of eating high quality ingredients. There’s so much appreciation for the food we eat because not only are they more difficult to come by and they have a seasonal life span, they taste SO much better.
One of our favorite seafood is scallops. Although sea scallops are large and plump, and taste fantastic on the grill, bay scallops are just as delicious but smaller AND I saw them on sale this week.
They can be tricky to grill because of their smaller size, but difficult or not, I am not willing to compromise when it comes to grilling seafood. Seafood cooked on the grill tastes thousandth times better on the grill than on the pan or in the oven in my not-so-humble opinion. Enter: skewers.
Skewers are a great solution for grilling anything small and/or delicate and I use them often. Since the weather is always nice here, we fire up the grill at least twice a week and I absolutely love it.
Since scallops take a hot second to cook through I usually cook it last if I have other things to grill at the same time, like asparagus.
The scallops are still slippery and delicate while on the skewers, so I like to use a big spatula for placing them on the grill and flipping them.
Be careful not to overcook the scallops! I served them with grilled asparagus and roasted potatoes and they were fantastic.
Did you know?
Just 6 oz of scallops provide the recommended daily intake for B12 and 20 grams of protein. They also have an adequate amount of magnesium, selenium, and zinc, nutrients most people are deficient in!
- 2 teaspoons finely shredded lime peel
- ¼ cup lime juice
- ¼ cup snipped fresh cilantro
- 2 small green and/or red jalapeño pepper, seeded and finely chopped
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup canola oil
- 16 sea scallops (about 1-1/2 lb.)
- 12 large fresh pineapple chunks
- 1 avocado, peeled, pitted, and cut into 8 chunks
In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined set aside.
In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes*, stirring occasionally.
Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers.
Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling. Transfer kabobs to a serving platter and serve with remaining lime juice mixture. Makes 4 servings.
Coriander and Cardamom Dusted Scallop Skewers with Roasted Garlic and Lemon Vinaigrette
24 sea scallops (about 1 3/4 pounds), tough muscles removed
4 tablespoon freshly crushed coriander
1 tablespoons freshly crushed cardamom
Freshly ground black pepper
2 1/2 tablespoons olive oil plus more for the grill
1 bunch green onions, cut on diagonal into 1 1/2 inch lengths.
24 6-inch bamboo skewers, soaked in water for 30 minutes
Heat grill to medium-high. Toss the scallops with 2 tablespoons of olive oil in a small bowl until they are well coated. In a small bowl, stir together the coriander, cardamom, 1 teaspoon of Kosher salt and 1/2 teaspoon of pepper. Press top and bottom of scallops into spice mixture. In order to keep the scallops secure on the skewers, pass 2 skewers through a scallop, followed by a length of green onion, and alternate scallops and green onions.
In the meantime, with a heavy-duty clean rag lightly oil the grates of the grill and place skewers on grill over direct heat. They should sizzle. Grill on one side until the scallops develop golden brown grill marks, about 1 to 2 minutes. Then turn them once and continue cooking another minute or so longer. Grill until just be barely cooked through. Remove from grill and allow them to rest 2 or 3 minutes.
Place skewers onto plate, drizzle with vinaigrette and serve.
Roasted Garlic and Lemon Vinaigrette
1/3 cup extra virgin olive oil
4 garlic cloves, peeled
2 lemons, juiced
Freshly ground black pepper
In a small saucepan, heat olive oil over medium heat. With the side of a knife, lightly smash the garlic cloves and place in the oil. Heat garlic until golden and remove. In a small bowl, whisk together lemon juice and garlic infused oil. Season with salt and freshly ground pepper.
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For the yakitori sauce:
In medium sized, pan heat the oil over medium-high heat. Add the shallots, ginger and garlic and sauté until browned. Add the sake and let cook to burn off the alcohol. Stir in the soy sauce, mirin and sugar and simmer for 5 minutes. Strain and set aside.
For the chicken:
In medium bowl, combine the water and salt. Stir to dissolve the salt. Add the wings, cover and chill for 4 to 24 hours.
Heat grill to medium-high heat. Clean and oil the grill grates.
Place the first wing onto 2 bamboo skewers (one skewer through each end of the wing). Add a second wing onto the same skewers. Repeat procedure with all wings. Season the skewers with salt and pepper.
Grill the skewer for approximately 12 minutes (5-6 minutes on each side), until lightly charred. Brush or spray the wings with the sauce as they are grilling and make sure to turn them often.
For the scallops:
Thread the scallop halves onto 2 bamboo skewers (one skewer through each side of the scallop). Repeat procedure with all scallops. Season scallops with salt and pepper.
Grill the skewers for approximately 5 minutes (2-3 minutes on each side), until lightly charred. Brush or spray the scallops with the sauce as they are grilling and make sure to turn them often.
For the filet mignon:
Place 3 cubes on each bamboo skewer. Repeat procedure with all the cubes. Season the filet skewers with salt and pepper.
Grill the skewers for approximately 8 minutes (3-4 minutes on each side), until lightly charred. Brush or spray the meat with the sauce as the skewers are grilling and make sure to turn them often.
- 5 cups chopped tomatoes (about 5 medium)
- 1 ½ cups chopped bell pepper
- 1 ½ cups chopped English cucumber
- ½ cup chopped red onion
- ¼ cup chopped fresh cilantro
- 2 cloves garlic, sliced
- 2 tablespoons red-wine vinegar
- ¼ teaspoon salt
- ½ teaspoon ground pepper plus 1/8 teaspoon, divided
- 1 cup cubed whole-wheat country bread (crust removed)
- 2 tablespoons extra-virgin olive oil
- 1 ¼ pounds dry sea scallops (see Tip), tough side muscle removed
- 2 tablespoons unsalted butter, softened
- ½ teaspoon grated lime zest
Combine tomatoes, bell pepper, cucumber, onion, cilantro, garlic, vinegar, salt and 1/2 teaspoon pepper in a blender. Pulse until finely chopped. Transfer 1 cup of the mixture to a large bowl. Add bread and oil to the blender and blend until smooth. Transfer to the bowl, stir, cover and refrigerate for up to 2 days.
When ready to serve, preheat grill to medium-high.
Thread scallops onto 8 skewers. Season with the remaining 1/8 teaspoon pepper. Grill, flipping once, until opaque in the center, about 5 minutes.
Combine butter and lime zest in a small bowl and brush the hot scallops with the mixture. Serve the gazpacho with the scallops.
Scallop on Skewers recipe - Recipes
Start to finish: 30 minutes
Hands on time: 15 minutes hands on
16 sea scallops (about 1 ½ inches in diameter 1 ¼ pounds)
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma (about 4 ounces)
16 large basil leaves
Preheat the grill to medium
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half crosswise and fold them into strips about 1 ½ inches wide (the same width as the scallops) and 5 inches long. Arrange the strips on a work surface and place a basil leaf in the center of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.
Other Scallop Recipes You Might Like
To make perfect bacon wrapped scallops on the grill, it is important to make sure that the bacon is wrapped tightly around the scallops. The wooden skewers will help to hold the bacon in place.
As your appetizers cook on the grill, remember to keep turning the skewers. As a result, you will have an even char across the entire strip of bacon.
To get the best char on the bacon, turn the skewers sideways, so the bacon is in direct contact with the heat source.
Last but not least, do not overcook the scallops as they might lose all the natural sweetness and become rubbery. It takes about 4 to 6 minutes to grill them 2 to 3 minutes per side.
Smoked Seasoned Shrimp Skewers / Kabobs Recipe
Skewers are terrific because you can mix proteins with vegetables and fruits all on one cooking and serving vehicle. These can be eaten right off of the stick or removed from the skewers onto a plate. This is great party food served with plenty of napkins. Smoked skewers are good outdoor barbeque snacks. You can do a lot of these at once in your Masterbuilt Electric Smoker to feed a crowd. Double or triple the recipes as needed for more people.
There are two types of skewers. Reusable steel skewers are easy to clean and store. Bamboo wood skewers are another great option. These can just be thrown away after smoking. However, it is always recommended that you soak wood skewers in water for at least 30 minutes before placing over any kind of flame. While an electric smoker doesn’t have a direct flame, there is still enough heat to warrant soaking the bamboo.
We will cover three smoked skewer recipes that incorporate either protein alone or protein with other ingredients. There are seasonings, marinades, and sauces included.
On this page you’ll find a recipe for smoked seasoned shrimp skewers – the perfect food for summer cookouts. These shrimp skewers are simply irresistible. Other two skewer / kabob recipes are Smoked & Marinated Chicken Skewers and Smoked Sweet and Sour Tofu Skewers.
- 1-1/2 lbs large shrimp, approximately 25 to 30 count fresh or frozen (thawed)
- 1/3 cup good extra virgin olive oil (EVOO)
- 4 garlic cloves, minced
- 2 TBS minced fresh basil leaves
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- Dry white wine for smoking
- Lemon for serving
Total time: 45 min – Prep time: 10 min – Smoke time: 35 min – Serves: 4 people
1. Place the EVOO, garlic, basil, salt, and pepper in a large bowl. Whisk together. Clean the shrimp by removing the shells and taking the intestinal tract out of the back of the shrimp. Add the shrimp to the bowl and toss to coat with the dressing. Set aside while you soak your skewers and prepare your smoker.
2. Remove a rack from the smoker to place the skewers on. Prepare your smoker by adding wood chips to the tray and 1/2 water + 1/2 white wine to the bowl. Preheat the smoker to 225°F. Open the top vent.
3. Place up to 6 shrimp on each skewer by piercing the head end and the tail end. They should look like the letter C lying flat. Place the shrimp skewers on the rack and put the rack inside the smoker. Smoke for 35 minutes, or until the shrimp are just opaque and a pink/white hue. Squeeze some lemon over the shrimp before serving.
I like to serve shrimp skewers with other protein based skewers. Shrimp is expensive, so it is nice to add other options, such as steak, chicken, or vegetable skewers for a balanced and more affordable spread. Think surf and turf.