Lollipops for grown ups is what I imagined when I was making these juicy, prosciutto wrapped, maple and lime glazed scallops. These bite size balls of happiness are perfect as a starter for your next dinner party or as finger food to go with cocktails. I also love them as a little fancy weekend lunch with a side salad.
Scallops can be a little intimidating because they’re not cheap and you feel like you really don’t want to stuff them up, but the main thing to remember is not to overcook them as they can get tough and chewy. For these skewers, you can use raw king prawns instead of scallops as the combination of salty prosciutto or bacon works well with both and the maple syrup offsets the saltiness and highlights the sweetness of the scallops or prawns. If you don’t eat seafood, chicken pieces can also be used, although you will need to cook them for longer.
Another nice thing about using scallops is that they are a good, sustainable choice of seafood.
- 8 scallops
- 4 rashes of prosecution, cut in halves
- 2 tbsp real maple syrup
- 1 tbsp lime juice
- 1 tsp coconut oil for cooking
- 8 short bamboo skewers (soaked in water for 10 minutes)
- To prepare the scallops, check for any firm muscle band still attached to the sides of the meat. It's like a little tag that you can peel off. It's safe to eat but becomes rubbery when cooked. Sometimes your fishmonger will have those already removed. The little orange part is the roe, called the coral, which is also fine to eat but I removed them to keep the scallops perfectly round and easier to wrap. Pat scallops dry with paper towels.
- Wrap each scallop in a piece of prosciutto, overlapping it twice and then use the skewers to pierce through and secure everything in place.
- Heat coconut oil in a large frying pan or use your outdoor BBQ grill. Cook the wrapped scallops on medium-high heat for about 1.5-2 minutes on each side.
- In the meantime, combine lime juice with maple syrup and drizzle over or brush the scallops on each side once cooked.