Watermelon and Sea Scallops Wrapped in Prosciutto


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A combination of sweet, salty, and savory to test the pallet of seafood lovers. This delectable entree is a combination of giant sea scallops, generous cubes of sweet watermelon, salty prosciutto and savory basil. I found this recipe in a magazine done with swordfish but I changed it to scallops. Either way it is delicious!

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Rockland, MA


  • 2-3 sea scallops per person, depending on size
  • 2-3 cubes of firm watermelon (about the same size as scallops), per person
  • large basil leaves
  • 1 piece prosciutto per watermelon cube, thinly sliced
  • lemon juice
  • bamboo skewers soaked in water

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Assemble skewers: Start with a piece of prosciutto place on the end of the skewer. Place a watermelon cube on skewer with a basil leaf and pierce the piece of prosciutto with the skewer. Continue by adding a scallop. Repeat until kabob is completed. Place kabobs in container and sprinkle with lemon juice. Place over medium flame, turning until scallop is firm. 

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