• 1 Dozen Red Shed ½ Shell Scallops
  • Prosciutto cut into 12 strips
  • 12 large sage leaves
  • Butter
  • Lemon Juice
  • White Pepper and Salt


  1. Loosen the scallop from the shell, pop the sage leaf on the scallop & wrap with prosciutto so you can see the leaf.
  2. Put a little nob of butter on top of each one, squeeze on some lemon juice, and  pepper & salt to taste.
  3. Place on the BBQ, shell side down. It will be ready in about five minutes.


For fresh local seafood, including ½ shell scallops, visit Red Shed Seafood at 5E Quay Street, Bundaberg East. Call them on 4151 7035