These prosciutto-wrapped scallops are a different version of bacon-wrapped scallops, a common appetizer. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease are significantly less than bacon for health-conscious people. I serve this as an appetizer and people love it. Increase the portion size to serve it as a main course.
Ingredients
- large scallops: 1 pound
- ounces thinly sliced prosciutto: 4 piece
- toothpicks:
- olive oil: 2 Tbsp
- black pepper: 0.25 tsp (freshly ground)
- white wine: 3 Tbsp
Metric Conversion
Stages of cooking
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Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
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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.
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Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.
