Prosciutto wrapped scallops



My mom have given me these nice, big juicy looking scallops, I am dying to use them but don’t know what to make. I want to try a recipe that doesn’t overcomplicate the dish and allows the scallops to be the core ingredient itself. After searching Mr. Google for a while I concluded that simple is the best. So I decided to make some dainty little prosciutto wrapped scallops. Use a better quality prosciutto for superior flavour, it may cost a bit more but you only need a small amount for this dish. They are easy to make and not much prep work.


8 large scallops  
4 thinly sliced prosciutto (cut into half)   
1 tsp. of lemon juice     
2 cloves of garlic, diced   
pinch of salt & freshly ground pepper to taste 

1 tbsp. of butter 


1) Pat dry scallops with paper towel and wrap 1 strip of prosciutto around each scallop. Do not worry about securing the prosciutto around the scallop because the stickiness of scallop will hold it in place.

2) Sprinkle salt and ground pepper on the top of scallop, do not over done here because the prosciutto can be quite salty to take care.

3) In a non-stick frying pan over medium-high heat, add a tablespoon of butter and garlic.

4) When butter is melted add the scallops and lemon juice. 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 is not big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. You can also tilt it aside so the prosciutto will get a nice crisp. Remove scallops from pan and divide among plates.

5) Pour the remaining sauce on top of the scallops and serve hot.


Pat dry is important so that the scallop is nice and dry when you pan fry them


Cut prosciutto in half like this


wrap it tightly around the scallop


seasoned them gently…



A good indication to put scallop in is when you see butter started to brown



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8 Comments (+add yours?)

  1. Helen (grabyourfork)
    Apr 04, 2011 @ 16:19:23

    Very fancy! I tend to just sear scallops in a fry pan so they’re super golden and caramelised. Yum!


  2. Gaby
    Apr 06, 2011 @ 03:49:58

    Oh, those scallops look so good! I think even my husband who generally hates scallops would eat them.


  3. Trisha
    Apr 12, 2011 @ 06:47:31

    Plump. Scallops. Two words that are music to my ears. Love the simplicity of this dish but still keeps that specialness of the scallops. Yummo!


  4. Quay Po Cooks
    Apr 17, 2011 @ 01:36:47

    OMG!! two of my favorites. This will make a great appetizer. LOVE IT!


  5. Julie
    Apr 19, 2011 @ 12:03:09

    quick recipe! awesome would like to try your recipe out 😀


  6. sugarpuffi
    Apr 20, 2011 @ 00:40:42

    omg! two awesome things combined together! must be a dream dish


  7. chopinandmysaucepan
    May 04, 2011 @ 23:39:15

    My wife loves scallops and prosciutto! Gotta give this recipe a go next time we entertain. I think they make great appetizers. Thanks for sharing this recipe 🙂


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