Prosciutto Wrapped Scallops

This is a super easy appetizer to make and so delicious to eat!! Scallops have a delicately mild sweet flavor and are enjoyed by even those who are not fond of fish or other shellfish. If you have never tried one before, you are in for a whole new world of happy!  Scallops are a very good source of vitamin B12 (important nutrient for cardiovascular health), omega-3 fatty acids and a good source of magnesium and potassium. The scallops I purchased were from Digby, which is home to the world’s largest inshore scallop fleet along the eastern seaboard.

Serves 4 as a side
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16 large scallops
16 strips of prosciutto

Pat dry scallops with paper towel. Take a strip of prosciutto, fold in half, and wrap around the scallop and secure with a toothpick. In a non-stick frying pan over medium-high heat, add a tablespoon of butter. When butter is melted add the scallops. Make sure there’s enough room between the scallops so that they sizzle rather than steam. That’s the only way you’ll get a good crust. If your pan isn’t big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. Remove scallops from pan and divide among plates.


The Culinary Chase’s Note: Scallops are done when they feel barely firm to the touch, and when you cut into one, it should be faintly opalescent. Don’t overcook them or they’ll be dry and rubbery. When purchasing the scallops from your fish monger, ask for ‘dry’ sea scallops, which means that they haven’t been soaked in a sodium solution. The solution whitens and plumps the scallops, but when you cook them, all that liquid comes out making browning much harder, and giving the scallop a bland, fishy, taste and unappealing texture. Wet scallops tend to be bright white and bland in color, mushy to the touch. Dry scallops are ivory in color and springy.

3 Comments

  1. Kalyn on July 17, 2010 at 14:08

    Gorgeous. I would love this!



  2. The Curious Cat on July 19, 2010 at 15:21

    hmmmm yum! And good tips! Thanks! xxx



  3. The Curious Cat on July 19, 2010 at 15:21

    hmmmm yum! And good tips! Thanks! xxx