Perfectly Seared Grilled Alaska Scallop Skewers with Prosciutto

There is nothing quite like the taste of fresh Alaska scallops, especially when they are perfectly seared on an Arteflame grill. This recipe for Grilled Alaska Scallop Skewers strikes the ideal balance between the natural, sweet tenderness of the ocean and the savory, salty crunch of cured prosciutto. It is an elegant dish that looks incredibly sophisticated but is surprisingly simple to pull off in your own backyard. Whether you are hosting a summer dinner party or looking for a light, high-protein meal, these skewers are a showstopper. The key lies in the high heat of the flat-top grill, which caramelizes the exterior while keeping the inside buttery soft. Let’s fire up the grill and elevate your seafood game with this classic pairing.

Ingredients

Main Components

• 12 large Alaska Scallops (fresh or thawed completely)
• 6 slices of Prosciutto (cut in half lengthwise)
• 2 tablespoons Extra Virgin Olive Oil
• Sea salt (to taste)
• Freshly cracked black pepper
• 1 Lemon (cut into wedges for serving)
• Fresh parsley (optional, for garnish)

Instructions

Step 1: Prep the Scallops

1. Remove the scallops from the refrigerator and rinse them gently with cold water.
2. Pat each scallop thoroughly dry using paper towels. This is the most critical step; surface moisture creates steam, which prevents a golden sear.
3. Season the scallops lightly with sea salt and freshly cracked black pepper. Be sparing with the salt, as the prosciutto adds significant salinity.

Step 2: Wrap and Skewer

1. Take a half-slice of prosciutto and wrap it snugly around the circumference (the round side) of each scallop.
2. Thread the wrapped scallops onto skewers. If using bamboo skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
3. Brush the tops and bottoms of the scallops generously with olive oil to prevent sticking.

Step 3: Grill on the Arteflame

1. Preheat your Arteflame grill. You want a medium-high heat zone on the flat cooktop surface.
2. Place the skewers directly onto the steel griddle. You should hear an immediate sizzle.
3. Sear the scallops for approximately 2 to 3 minutes per side. Do not move them until they release naturally from the grill surface, which indicates a crust has formed.
4. The prosciutto should become crispy, and the scallops should be opaque but still tender to the touch.

Step 4: Serve

1. Remove the skewers from the heat immediately to prevent overcooking.
2. Squeeze fresh lemon juice over the hot scallops and garnish with chopped parsley if desired.

Tips

Achieving the restaurant-quality texture of a scallop relies entirely on heat management and moisture control. If your scallops are wet when they hit the grill, they will boil rather than sear, resulting in a rubbery texture. Always spend the extra minute patting them dry until they are tacky to the touch. Furthermore, because the Arteflame cooktop provides a solid surface unlike traditional grill grates, you get a complete, edge-to-edge sear on the scallop face, maximizing flavor. Watch the color closely; scallops cook very fast. Look for the side of the meat to turn opaque white from the bottom up. Once the whiteness reaches the middle, flip them. If the scallop sticks to the steel, it is not ready to flip yet—wait another 30 seconds for the crust to release naturally.

Variations

While the classic prosciutto and scallop pairing is timeless, you can easily customize this recipe to suit different flavor profiles or dietary preferences. The mild sweetness of the scallop makes it a perfect canvas for bolder spices or alternative wrappings. If you want to move away from the Italian influence, consider these delicious twists that work exceptionally well on a flat-top grill. Here are a few ways to mix things up:

• Spicy Cajun: Dust the scallops with Cajun seasoning before wrapping for a kick of heat.
• Bacon Wrapped: Substitute prosciutto with partially cooked bacon for a smokier, heartier bite.
• Garlic Herb Butter: Baste the scallops with melted garlic and rosemary butter during the final minute of grilling.
• Citrus Lime: Swap the lemon for lime and add cilantro for a zestier, tropical finish.
• Veggie Lovers: Alternate scallops with cherry tomatoes and bell peppers on the skewer.

Best pairings

To turn these grilled Alaska scallop skewers into a complete feast, you want sides that complement the richness of the seafood without overpowering it. A crisp, acidic white wine is almost mandatory; a chilled Sauvignon Blanc or a dry Pinot Grigio cuts through the saltiness of the prosciutto perfectly. For food pairings, lean towards light and fresh options. Grilled asparagus cooked right alongside the skewers on the Arteflame is a natural choice, absorbing the savory juices. Alternatively, serve the skewers over a bed of creamy lemon risotto or fluffy couscous to soak up the drippings. A light arugula salad with a balsamic glaze also offers a peppery contrast that balances the sweetness of the scallop meat, creating a well-rounded dining experience.

Conclusion

Grilling Alaska scallop skewers on the Arteflame is one of the most rewarding ways to enjoy seafood. The process transforms simple ingredients into a dish that feels luxurious and indulgent, all while keeping the cooking process quick and engaging. By mastering the sear and balancing the salty and sweet elements, you create a meal that is sure to impress family and friends. Whether served as a sophisticated appetizer or the main course of a summer evening, these scallops are proof that great food doesn't have to be complicated. So, gather your ingredients, heat up the grill, and enjoy the incredible flavors of the ocean right from your backyard.