Important: You must be 19 years of age to purchase alcohol.
View Cart

Service disruption: We’re making upgrades to improve your online order experience from May 20-23. Shop now for the long weekend.
Choose Same-Day Pickup, available now at 190+ stores.

Scallop Skewers

Holiday 2000
200006016.jpg
food and drink

BY: Jennifer McLagan and Heather Trim

These can be cooked several hours in advance. Keep refrigerated, but remove from the refrigerator half an hour before serving.

36 thin slices prosciutto
36 fresh scallops
36 cherry tomatoes
36 wooden skewers

Dressing
1/2 cup (125 mL) olive oil
1/4 cup (50 mL) freshly squeezed lime juice
1/4 cup (50 mL) freshly chopped marjoram
Freshly ground pepper

1. Thread each skewer with a slice of prosciutto, a scallop and cherry tomato. Whisk together ingredients for dressing. Pour over skewers and refrigerate up to one hour.

2. Preheat oven to 425°F (220°). Place skewers in single layers on baking sheets. Bake 8 minutes, turning half-way through.

What to Serve

200006016.jpg
food and drink

Scallop Skewers

Holiday 2000

BY: Jennifer McLagan and Heather Trim

These can be cooked several hours in advance. Keep refrigerated, but remove from the refrigerator half an hour before serving.

36 thin slices prosciutto
36 fresh scallops
36 cherry tomatoes
36 wooden skewers

Dressing
1/2 cup (125 mL) olive oil
1/4 cup (50 mL) freshly squeezed lime juice
1/4 cup (50 mL) freshly chopped marjoram
Freshly ground pepper

1. Thread each skewer with a slice of prosciutto, a scallop and cherry tomato. Whisk together ingredients for dressing. Pour over skewers and refrigerate up to one hour.

2. Preheat oven to 425°F (220°). Place skewers in single layers on baking sheets. Bake 8 minutes, turning half-way through.

Back To Top