A bottled Italian dressing based on oil, vinegar, and spices makes a fine marinade for many kinds of seafood and poultry. Thaw frozen scallops overnight in the refrigerator. If you are really in a hurry, run cold water (not warm or hot) over them while they are in a bowl in the sink.

Recipe by Oxmoor House April 2011


Credit: Tim Turner

Recipe Summary test

10 mins
5 mins
15 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).

  • Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the scallops with the oil and season evenly with the salt and pepper.

  • Brush the cooking grates clean. Grill the prosciutto over direct medium heat, with the lid open, until the meat browns on the edges and turns crispy, 1 to 3 minutes, turning once or twice. Remove from the grill and let cool. Roughly chop the prosciutto into pieces.

  • Grill the scallops over direct medium heat, with the lid closed as much as possible, until just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.

  • In a small saucepan over medium heat, warm the marinara sauce. To serve, divide the marinara sauce evenly among four plates. Arrange three scallops on top. Garnish with the chopped prosciutto and fresh herbs. Serve warm.


© 2011 Weber-Stephen Products LLC. Recipe from Weber's Time to Grill™ by Jamie Purviance. Used with permission.