a marinade that will ensure juicy, tender chicken breasts! This one contains a bit of everything in the ideal ratios.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 1 pound large scallops
- 4 ounces thinly sliced prosciutto
- toothpicks
- 2 tablespoons olive oil
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons white wine
Instructions
- Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
- Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes.
- Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.
Reviews
Wonderful, simple recipe that’s a great alternative to bacon-wrapped prosciutto.
This was a very simple recipe, and it was good, but I can’t give it 5 stars because it’s so simple and there’s no room for innovation.
I love prosciutto and thought it would be a better option than bacon. But it had less flavor than I would expect.
Rather bland, needs more spices or ?
These were ok, but made such a grease mess in my kitchen that I will not make them again.
this was amazing….used this for an appetizer….it was a great start to my dinner!
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.
It was excellent when I grilled it on the b-b-q grill. Many thanks!
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!
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.
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.
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.
We thought this needed a little garlic so when I make again I will infuse the olive oil with garlic.
Only ok. Followed recipe to the T. Maybe my prosciutto was too thick?
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.
Very nice change from the bacon version I normally make. Hubby loved the sweet and salty combo. Nice company appy. Thanks a heap!
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
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.