Recipe by KFEATHER
"A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease is significantly less than bacon for those that are health conscious. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increase the portion for each person."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
thinly sliced prosciutto
freshly ground black pepper
These were fantastic, but I modified the recipe a bit. I used the frozen scallops from Costco. I defrosted them, and then let them drain on paper towels. Based on other reviews, I made sure that I used extremely thin prosciutto. I combined olive oil and 2 large cloves of crushed garlic with some butter. Once the garlic browned, I cooked the scallops for a total of 5 minutes. I did not use the wine. They turned out fabulous! A simple recipe with a great "wow" factor.
My mom and dad loved this, liked the sweet vs. salty, but i didn't like it at all. I didn't use any wine, but followed everthing else. I found for me that the prosciutto overpowered the taste of the scallops.
Very good. Note: Proscuitto is very strong and must be paper thin to avoid overpowering a delicate flavor like scallops. My Italian MIL's idea of paper-thin was "you should be able to read the paper through it!" I, too, added garlic to the olive oil.
I used bay scallops and took another reviewer's tip of adding a dab of cream cheese between the scallop and prosciutto. I couldn't find the white wine, but added parmesan cheese from a can during the last couple minutes. They turned out wonderfully and were gone in no time!
This same recipe was on TV just last week..I use the olive oil and butter mixture called "fortified"(by Emeril)..and if you want to use Bacon/try a rapid boil on the Bacon for 10-minutes--then fry(saute')in butter/then wrap and finish the scallops..Scallops-Prosciutto..fantasic.
We thought this needed a little garlic so when I make again I will infuse the olive oil with garlic.
I normally make this with bacon, but had some prosciutto and thought "what the heck". It turned out really well. The prosciutto didn't crisp up as much as our bacon does, but was still good. Thanks for the post.
This was great. It had the flavor I have been looking for, but haven't found when using bacon. I served it with steamed broccoli and bernaise sauce. The sauce was good with the scallops as well as the broccoli.
* Percent Daily Values are based on a 2,000 calorie diet.
Scallop and Prosciutto Bites
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Easy, elegant appetizers are topped with fig jam, prosciutto, and Cheddar.
Learn all about this salty cured ham.
This holiday appetizer couldn't be easier--or tastier!