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: Feb. 1, 2012

These were ok, but made such a grease mess in my kitchen that I will not make them again.

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0 users found this review helpful

Reviewer:

tperry1234

Reviewed: Feb. 15, 2010

this was amazing....used this for an appetizer....it was a great start to my dinner!

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1 user found this review helpful

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peachy

Reviewed: Jan. 5, 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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3 users found this review helpful

Reviewer:

EEERRRKAY

Reviewed: Apr. 13, 2009

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

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1 user found this review helpful

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stellawray

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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7 users found this review helpful

Reviewer:

ALK02G

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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34 users found this review helpful

Reviewer:

Cook4mycrew

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Cooking Level: Expert

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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8 users found this review helpful

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doePastaB

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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19 users found this review helpful