Reviewed: Jan. 29, 2012

I loved this recipe. I have had scallops wraped in bacon before, but the prosciutto was much better.

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Reviewer:

Tanya

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Reviewed: Dec. 31, 2011

Unbelievably yummy!! We added garlic powder to the butter. Way better than bacon!!!!!

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Reviewer:

Husker

Reviewed: Nov. 21, 2011

This was an excellent recipe. However, I took another reviewer's advice to add lemon and garlic to the melted butter. AWESOME!

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Reviewer:

gslvs2cook

Reviewed: Nov. 16, 2011

To preface this review, I should say that I didn't use the butter and I didn't cook these on a grill, but in a skillet. I'd been pretty excited about these, but honestly, I wasn't the biggest fan of the real thing. They came out a little too salty (and I did use extra lean prosciutto), and it was very difficult to gauge whether they were done. They oozed a little water. I'm sure this would be better on a grill...

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Reviewer:

emurii

Reviewed: Nov. 14, 2011

Very nice change of pace. I usually use bacon but this recipe is better. Not as fatty and I brushed a little teriyaki at the last minute. Make sure you use the Jumbo size scallops (about 1-3/4" - 2" diameter) or you need to adjust your cooking time. DO NOT overcook them and you will have no complaints.

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Reviewer:

uncle fester

Home Town: Albrightsville, Pennsylvania, USA

Reviewed: Aug. 27, 2011

I've been looking for a good recipe for BBQ'd scallops and this is the best ever!! The prociutto makes the recipe! I brushed some melted butter with lemon and crushed garlic for flavour...we loved them. This is definitely a keeper!!! Oh and I did sprinkle the Old Bay Seasoning on them before I put them on the skewers! Excellent!!!

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Reviewer:

Deb's Delights

Reviewed: Jun. 29, 2011

Um um! Made them several hours in advance, splashed some garlic butter on them, and threw them in the fridge. Served them over a bed of Angel Hair Pasta and the guests devoured them. There was not one scallop left! Thanks!

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Reviewer:

Jodi

Reviewed: May 31, 2011

Very good. I did not wrap the prosciutto around the edges because it did not want to stay. So I wrapped around the entire scallops.

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Reviewer:

ASERGEANTSWIFE

Cooking Level: Intermediate

Living In: Oceanside, California, USA

Reviewed: Jan. 5, 2011

These were amazing! I mistakenly wrapped the scallops twice with proscuitto and that made it too salty. Next time I will only wrap them once around. I think putting them over noodles and alfredo would be amazing!!!

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