Serves: 6
In a small saucepan bring the balsamic vinegar to a boil. Lower the heat and simmer until the vinegar is reduced to about 3 tablespoons you'll notice a glaze on the bottom of the pan when you tilt it. Do not simmer for too long or the vinegar will burn. Allow to cool at room temperature.
Cool the prosciutto slices in half lengthwise. Wash the scallops and remove and discard the small, tough side muscle. Wrap a strip of prosciutto around the width of each scallop don't overlap it by more than an inch. Trim any excess bits of prosciutto. Brush or spray the top and bottoms of each scallop with olive oil and season with pepper.
Place the scallops, exposed side down, on the grate 1 to 2 inches apart. Grill over Direct High heat until opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill. Place three scallops on each appetizer plate. Drizzle a spoonful of the balsamic glaze in a thin stream over and around the scallops. Serve immediately.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Prosciutto Scallops With Balsamic Glaze recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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