Grilled Figs with Scallop & Prosciutto

Got fresh figs? Pair them with scallops & prosciutto and put them on the grill! This is a terrifically easy and healthy dinner option and a lovely way to extend the summer.

Prep level: Easy to Moderate
Time required: 30 minutes
Serves 2 people


  • 6 fresh figs, sliced in half vertically
  • 10 large scallops (St. Jacques)
  • 2-3 slices of prosciutto
  • Maché or other salad greens (enough for 2 people)
  • Fresh goat cheese, for garnishing salad
  • ¼ cup balsamic vinegar
  • ½ tablespoon of honey
  • Juice of ½ a fresh lemon
  • Olive oil, for cooking
  • Extra Virgin Olive oil, for salad
  • 1 clove garlic, chopped
  • Salt & pepper to taste
  • Herbes de Provence (or other fresh herbs)
  • 2 skewers (optional)


Preheat grill or oven to 180C, Note: If using an oven, set to fan & grill (UK) or broil (US) 

Prepare the figs & scallop skewers:

Wash and dry the scallops.  Place in a small mixing bowl.  Add a little bit of olive oil to cover, the garlic, pinch of each salt & pepper and herbes de Provence.  Mix gently and set aside while you prepare the figs.

Wash and dry the figs and cut them in half vertically. Set aside.

Each skewer will be threaded with 5 scallops, 3 of which should be wrapped in prosciutto.  This means you will thread all 10 scallops onto 2 skewers, and 6 of the scallops will be wrapped in prosciutto. Set aside.

Create the balsamic glaze:

Bring vinegar to boil in a small saucepan over medium heat.  At boiling, reduce heat and simmer for 10-15 minutes until the vinegar turns syrupy.

Stir in the honey with a whisk. Remove from heat and let it thicken while you put the figs and scallops on the grill.

Grill the figs and the scallop skewers:

Place the figs and the scallop skewers directly on the grill. Turn skewers as needed after 5-7 minutes.  Total cooking time is roughly 15 minutes for all. Note: Remove figs from the grill gently, they will be soft. 

Once you remove the skewers from the grill, check the balsamic glaze – if it is cold, warm it gently but not enough that it becomes watery – you want the consistency to be that of a glaze.


Prepare 2 plates with a base of Maché or salad greens. Season lightly with extra virgin olive oil, salt, pepper and a squeeze of fresh lemon.

Place 6 fig halves and one skewer on each plate.  Hand crumble goat cheese over each, as desired.

Using a tablespoon, drizzle balsamic glaze, as desired, over each plate, making sure there’s a little on each the figs, scallops and prosciutto.