-
-
My review
Scallop and Prosciutto Bites
0
KFEATHER
"A different version of the commonly seen appetizer of scallops wrapped in bacon. 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 is significantly less than bacon for those that are health conscious. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increase the portion for each person."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 161Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
- Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
- Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1723 Ratings
-
-
-
-
-
Most helpful positive review
9/1/2007
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 t...
Most helpful critical review
1/26/2005
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 ...
Most helpful
Most positive
Least positive
Newest
9/1/2007
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 t...
8/27/2007
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 p...
1/26/2005
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 ...
9/9/2008
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 durin...
8/27/2007
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 f...
7/15/2007
We thought this needed a little garlic so when I make again I will infuse the olive oil with garlic.
1/5/2010
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 we...
11/19/2006
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. ...
2/15/2010
this was amazing....used this for an appetizer....it was a great start to my dinner!