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A scallop, sourdough & prosciutto brochette


  • Cut the bread into largish cubes about the same size as the scallops. Then toss them in a little oil and wrap each piece in prosciutto.
  • Alternately thread the sourdough cubes and scallops onto metal skewers.
  • Mix ¼ cup oil with the juice of 1 lemon.
  • Cook the skewers on a preheated BBQ (or ridged grill) for 3-4 mins, sprinkling with a little pepper and brushing with the lemon oil as you do so.
  • Serve the skewers with lemon wedges and a simple green salad on the side.


  • 4 thick slices sourdough bread
  • olive oil
  • 16 thin slices prosciutto
  • 16 fresh scallops, washed & dried well
  • 3 lemons
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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