Prosciutto Scallop Pops

Prosciutto scallop pops on a plate with lemon artichoke pesto

For a striking presentation, you can remove the picks fastening the prosciutto and replace them with long rosemary sprigs. The scallops are equally delicious sauteed; just be sure to have your pan very hot and not to crowd it. The lemon artichoke pesto is also luscious as a topping on crostini or with salmon.–Kathy Casey

Prosciutto Scallop Pops with Lemon Artichoke Pesto

  • Quick Glance
  • 30 M
  • 30 M
  • Makes 12
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  • For the lemon artichoke pesto
  • 1 (13 3/4-ounce) can artichoke hearts or quartered hearts, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh garlic
  • Pinch of red pepper flakes, or substitute cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon capers, drained well
  • 2 teaspoons very finely minced lemon zest
  • 3 tablespoons basil pesto
  • 3 tablespoons chopped flat-leaf parsley leaves
  • 1/2 teaspoon very finely minced rosemary leaves
  • For the scallop pops
  • 3 ounces thinly sliced (not shaved) prosciutto, about 3 to 6 slices, depending on size of prosciutto
  • 13 medium (1- to 1 1/2-inch-diameter) scallops
  • 13 wooden pupu picks or toothpicks
  • Olive oil, for grilling
  • Salt
  • Freshly ground black pepper
  • Lemon artichoke pesto, at room temperature
  • For garnishing
  • Rosemary sprigs


  • Make the pesto
  • 1. Combine the artichokes, lemon juice, garlic, pepper flakes, oil, capers, lemon zest, and pesto in a food processor, and pulse a few times until the mixture is chunky— like a salsa consistency. Stir in the fresh herbs. If made ahead, cover and refrigerate for up to 2 days. Bring to room temperature before serving.
  • Make the scallop pops
  • 2. Cut each slice of prosciutto into 2 to 4 lengthwise strips, making 13 strips total. (These will need to fit around the scallops, so think about this when cutting.)
  • 3. Wrap a strip of prosciutto around the circumference of each scallop and secure with a pick. Cover and refrigerate until ready to cook. Remove scallops from the refrigerator about 20 to 30 minutes before cooking.
  • 4. When ready to serve, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Spread 1 tablespoon of olive oil on a platter or tray. Lay the scallops in the oil; turn to oil both sides. Season each side lightly with salt and pepper to taste.
  • 5. Placing the scallop surfaces down on the grill, cook the scallops for about 1 1/2 to 3 minutes per side, depending on their size and the heat of your grill. There should be nice char marks on the surface, with the scallops still translucent in center. Do not overcook.
  • 6. Serve on small plates with a dollop of the pesto or on a platter with the pesto in a small bowl. Garnish with rosemary.


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