recipe reviews for:

Scallop and Prosciutto Bites

“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. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.”

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Reviewed: Apr. 13, 2009

It was excellent when I grilled it on the b-b-q grill. Many thanks!

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stellawray

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Reviewed: Sep. 9, 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!

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ALK02G

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Reviewed: Sep. 1, 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.

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Cook4mycrew

Cooking Level: Expert

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Reviewed: 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.

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doePastaB

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Reviewed: 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.

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10 users found this review helpful

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guardians

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Reviewed: Jul. 15, 2007

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

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6 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 6, 2006

Only ok. Followed recipe to the T. Maybe my prosciutto was too thick?

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Liz

Cooking Level: Intermediate

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Reviewed: 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.

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3 users found this review helpful

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Oct. 30, 2006

Very nice change from the bacon version I normally make. Hubby loved the sweet and salty combo. Nice company appy. Thanks a heap!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 17, 2006

excellent and simple -I combined it with your three different cabbage salad and a dipping sauce but the scallops stand on there own even good cold -thanx

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2 users found this review helpful

Reviewer:

jean mac

Cooking Level: Intermediate

Home Town: Thessalon, Ontario, Canada

Living In: Godfrey, Ontario, Canada

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Reviewed: 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.

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9 users found this review helpful