Recipe by Donna Francis
"Large sea scallops wrapped in prosciutto, basted with butter, and grilled. Serve with your favorite dipping sauce - ketchup, tartar, or cocktail sauce are all great with these."
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shelled, large sea scallops
prosciutto, thinly sliced
toothpicks, soaked in water
Mouth-watering!! This is a truly excellent recipe. I added garlic and lemon juice to the melted butter and sprinkled on Old Bay before wrapping the scallops. I grilled them in a grill basket rather than bothering with toothpicks or skewers. We devoured these!!!
Not the best I have ever had nor made. Kind of difficult and time consuming, plus extremely salty tasting. I would not reccommend for people like me who are not big salt fans.
I love recipes that can be prepared ahead, are quick and easy, and so good. I made these ahead, refrigerated them and threw them on the grill as an appetizer. I reduced about one cup of heavy cream, 2 Tablespoons maple syrup, and 1 heaping Tablespoon dijon mustard and served as a sauce on the side (use caution, I didn't measure, so this is a guess). Fabulous!
Delicious and rich. Boyfriend said they were the best scallops he ever had. I put three wrapped scallops on two skewers and served on pasta.
Delicious and tasty - much more healthy than bacon.
Very good recipe. The suggestion about the frozen scallops was great. I found them (not the same brand, but large size scallops) in my grocery store, no problem. I was tempted to use bacon instead of prosciutto, but that would not have been as good. The bacon would have over powered the scallop. Then I marinated the scallops in bottled italian salad dressing for about a half hour. I was worred about them sticking to the grill, so I put the marinated, prosciutto wrapped scallops on metal skewers and then put the skewers on a special shish kabob metal holder that lays on the top of the grill surface. This keeps the skewer off of the grill surface. I continued to baste them during the cooking time with the salad dressing. I grilled them for about 20 minutes. (the scallops were large and partially frozen) They were GREAT, very light actually. I can understand why some reviewers felt they were a little on the salty side, but that is the taste of the prosciutto. I did not feel the taste as over powering. I served them with saffron rice that I had made previously and frozen (from this site) and it was a great easy summer meal. This would also make a great company dish or last minute meal as one reviewer suggested. Thanks for the recipe and thanks for the suggestions.
The prosciutto definitely makes the recipe. The tastes blended especially well, and the texture was really good too. We decided to use garlic butter for variation, and found it even better!!
These were FABULOUS! I purchased the Prosciutto and large scallops (size of a silver dollar) from Trader Joe's. The scallops were in the frozen foods section. This makes an elegant, quick and easy dinner for entertaining. You can keep the frozen scallops on hand in the freezer, and the Prosciutto lasts months in the refrigerator. The Prosciutto is salty, so I will baste with Olive Oil the next time I make it. I served it on a bed of pasta, with steamed asparagus on the side. My husband LOVED this dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Excellent Scallops
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 194
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