Photo c. foodblogchef 2020
Copy and paste to print the recipe.
BARBECUE SCALLOPS WRAPPED IN PROSCIUTTO
Serves 4
Ingredients:
-16 large scallops (preferably air-chilled)
-4 bamboo skewers-soaked in water for at least a half hour
-8 slices of prosciutto cut in half lengthwise
-Barbecue sauce (the sauce recipe below is highly recommended, but you can sub bottled sauce)
Preparation:
1. Rinse and dry the scallops and remove the tough whitish muscle on the side of the scallops.
2. Wrap a piece of prosciutto around each scallop and secure the prosciutto by threading the scallop through the prosciutto onto a skewer. Thread 4 scallops with prosciutto onto each skewer.
3. Brush the skewered scallops and prosciutto with barbecue sauce.
4. Heat your grill to medium high heat
5. Once the grill is to temperature, oil the grill grates so the scallops don’t stick to the grates.
6. Grill the scallops for 2 minutes per side turning once. (total 4 minutes)
7. Brush the scallops once more with sauce before serving.
The Best Barbecue Sauce
-1/2 cup ketchup
-1/4 cup Bourbon
-1/6 cup apple cider vinegar
-1/2 cup molasses
-1/2 cup brown sugar
-1 tablespoons yellow or brown mustard
-1/2 shallot or 2 teaspoons onion powder
-2 cloves garlic minced or 1/2 teaspoon granulated garlic powder
-1/4 teaspoon red pepper flakes
-1/8 teaspoon cayenne
-1/4 teaspoon chipotle (or ancho) chili powder (or more to taste)
-1 tablespoon Worcestershire sauce
-1 Bay leaf
Preparation:
1. Saute the shallot and garlic.
2. Combine all ingredients in a saucepan over low heat, stirring occasionally, and simmer for 20 minutes. When finished the sauce should be a bit thin, but not watery. Allow to cool. Remove the Bay leaf.
3. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.
*Note: the recipe as written yields a mild to medium hot barbecue sauce. If you want to”kick-it-up-a-notch” increase the cayenne to ¼ teaspoon and the chili powder to ½ teaspoon, or more to taste.
Wine pair: as written the recipe would pair well with a light wine like a fruit forward Sauvignon Blanc or Dry Riesling, or fruit forward Rose. If you prefer your sauce spicy-hot, you might want to try a Riesling or Gewürztraminer.