Prosciutto Wrapped Scallops
Elevate your next dinner party or weeknight meal with these elegant and savory Prosciutto Wrapped Scallops, a dish that perfectly balances simplicity and indulgence. Succulent sea scallops are enveloped in salty, paper-thin slices of prosciutto, pan-seared to golden perfection for a crisp texture, and then finished with a luscious lemon garlic butter sauce. This restaurant-quality appetizer or entrée takes just 25 minutes from prep to plate, making it an ideal choice for effortless elegance. Garnished with fresh parsley for a burst of color and flavor, these prosciutto-wrapped bites are a delightful combination of rich, buttery seafood and smoky, savory charcuterie. Whether served as a sophisticated starter or the star of a light meal, this recipe will impress any crowd with its gourmet appeal and approachable preparation.
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 6 slices prosciutto slices
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Rinse the sea scallops under cold water and pat them completely dry with paper towels. Remove the tough side muscle if present.
Cut the prosciutto slices in half lengthwise to make 12 long strips.
Wrap each scallop with a strip of prosciutto and secure it with a toothpick if necessary.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the prosciutto-wrapped scallops in the skillet, seam side down, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side, or until the prosciutto is crispy and the scallops are just cooked through.
Transfer the cooked scallops to a plate and tent loosely with foil to keep warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the lemon juice and black pepper, scraping up any browned bits from the bottom of the skillet. Cook for an additional 1-2 minutes.
Return the scallops to the skillet and spoon the lemon butter sauce over them to coat evenly.
Transfer the scallops to a serving platter, drizzle with any remaining sauce, and garnish with freshly chopped parsley.
Serve immediately as an appetizer or with a light side dish for a complete meal.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 6190 mg | 269% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2121 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
