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1 Comment Scallops with prosciutto are one of my favorite combinations. The scallops are soft and slightly sweet, while the prosciutto adds that delicious salty bite. Add warm garlic butter with parsley and lemon and you have a festive appetizer that’s on the table in no time.
Scallops only need a couple of minutes in the pan, which makes this a great appetizer for the holidays or any other occasion when you want something special without spending ages in the kitchen.
Table of contents
Why You’ll Love This Recipe
The combination of sweet scallops and salty prosciutto is the main reason this dish works so well. And because scallops cook so quickly, the whole appetizer takes only about 20 minutes.
The garlic butter is made right in the same skillet after cooking the scallops, so you get all those delicious flavors from the prosciutto and scallops in the sauce as well.
Ingredients and Substitutions
- Scallops – I use small scallops for this recipe. The most important thing is to pat them really dry before cooking. If they’re too wet, they’ll steam instead of sear and you won’t get that lovely golden outside.
- Prosciutto – Wrap each scallop in a thin strip of prosciutto. You can also use bacon or pancetta. If your prosciutto is very thin, there’s no need to cook it beforehand.
- Garlic butter – Butter, garlic, lemon zest, lemon juice, and flat-leaf parsley make a simple sauce for the scallops. Keep the heat low when adding the garlic; burnt garlic will make the butter bitter.
- Cherry tomatoes – I serve the scallops with roasted cherry tomatoes. Their sweetness works really well with the salty prosciutto and garlic butter. They’re optional, though, so leave them out if you want an even quicker appetizer.
How to Make Scallops Wrapped with Prosciutto
Start with the tomatoes, since they take the longest. Roast the cherry tomatoes with a little olive oil, salt, and pepper until softened.
Meanwhile, wrap each scallop with a strip of prosciutto and secure it with a toothpick.
Heat a skillet over high heat, add the olive oil, and sear the scallops until the prosciutto is browned and the scallops have a golden crust. Depending on their size, they’ll need only about 1 to 2 minutes per side.
Don’t overcrowd the skillet. If necessary, cook the scallops in batches and keep the cooked ones warm while you finish the rest.
Once the scallops are done, lower the heat and let the skillet cool down slightly before adding the butter and garlic. Cook gently, then add the lemon zest, lemon juice, and chopped parsley.
Spoon the warm garlic butter over the scallops and serve with the roasted tomatoes.
How to Keep Scallops Tender
The most important rule with scallops is simple: cook them hot and fast.
Pat them thoroughly dry with paper towels before they go into the skillet and make sure the skillet is properly hot. Depending on their size, about 1 to 2 minutes per side should be enough.
It’s better to slightly undercook scallops than overcook them. Leave them in the pan too long and that lovely tender texture quickly turns firm and rubbery.
How do you get the prosciutto crispy?
Because the scallops cook so quickly, the prosciutto doesn’t always have enough time to become completely crisp.
If you prefer it extra crispy, briefly cook the prosciutto before wrapping it around the scallops. Don’t let it get completely crisp at this stage or you won’t be able to wrap it around the scallops.
With very thinly sliced prosciutto, this usually isn’t necessary. You can also have a look at the scallops with mint and pea puree for a totally different taste.
Storing and Preparing Ahead
You can wrap the scallops in prosciutto a few hours ahead of time. Keep them covered in the refrigerator until you’re ready to cook.
I would always cook the scallops right before serving. They’re at their best straight from the skillet, and reheating makes it very easy to overcook them.
The roasted cherry tomatoes can be made ahead and briefly reheated before serving.
FAQ Prosciutto Wrapped Scallops
Yes. Bacon works well, although thicker slices may need a quick head start in the skillet because the scallops themselves cook so quickly. Pancetta is another good option.
They’re most likely too wet or your skillet isn’t hot enough. Pat the scallops thoroughly dry before cooking, preheat the skillet well, and don’t overcrowd it. Otherwise the scallops release moisture and start steaming instead of searing.
Scallops only need about 1 to 2 minutes per side, depending on their size. You’re looking for a golden-brown outside while the inside stays tender. Don’t wait until they feel completely firm; that usually means they’ve gone too far.
You can assemble them a few hours ahead, but cook them just before serving. Reheated scallops are much more likely to become tough.
No. I like the sweetness of the roasted cherry tomatoes with the salty prosciutto and garlic butter, but the scallops work perfectly well without them.
Scallops Wrapped In Prosciutto with Garlic Butter
Ingredients
- 24 pieces cherry tomatoes on the vine
- 24 pieces scallops small
- 12 slices prosciutto each cut into 2
- 3 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic finely chopped
- 1 lemon juiced and zested
- 1 bunch flat leaf parsley finely chopped
Instructions
- Heat the oven to 180˚C/ (350˚F). Arrange the tomatoes on a baking tray and season. Bake for 20 minutes, remove from oven and set aside. Reduce the heat to 120˚C. (250˚F)
- Put one scallop on each piece of prosciutto, roll up tightly and secure with a toothpick. Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest.
- Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley. Serve the scallops with the tomatoes and the garlic butter drizzled over.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I haven’t made this but it sounds absolutely delicious
The combination of scallops and prosciutto are puuurfffecctt
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