Scallop and Prosciutto Bites Recipe - Allrecipes.com
Scallop and Prosciutto Bites Recipe
  • READY IN 20 mins

Scallop and Prosciutto Bites

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
  2. Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
  3. Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2007

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.

 
Most Helpful Critical Review
Jan 26, 2005

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.

 

20 Ratings

Aug 27, 2007

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.

 
Sep 09, 2008

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!

 
Aug 27, 2007

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.

 
Jul 15, 2007

We thought this needed a little garlic so when I make again I will infuse the olive oil with garlic.

 
Nov 19, 2006

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.

 
Jan 06, 2010

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.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 438 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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