When you want to serve an appetizer that screams elegance and sophistication but comes together with minimal effort, these Prosciutto-Wrapped Scallops are your ultimate showstopper. Imagine plump, sweet sea scallops wrapped in delicate ribbons of salty prosciutto, then seared to golden perfection so the prosciutto becomes crispy while the scallops stay tender and buttery inside. Each bite delivers an incredible contrast of textures and flavors, the brininess of the sea meeting the rich, salty intensity of Italian cured ham. These beautiful parcels look like they came from a high-end restaurant but are surprisingly simple to prepare at home. They’re perfect for romantic dinners, cocktail parties, holiday gatherings, or any time you want to impress your guests without spending hours in the kitchen. The best part is that they cook in just minutes, making them ideal for last-minute entertaining when you need something that looks and tastes spectacular.
Serving Quantity: 4 servings (12 scallops)
Cooking Time: 20 minutes (10 minutes prep, 10 minutes cooking)
Nutritional Information per serving:
1. Calories: 185
2. Protein: 24g
3. Carbohydrates: 3g
4. Fat: 8g
5. Fiber: 0g
6. Sugar: 0g
7. Sodium: 685mg
Ingredients You Need:
1. 12 large sea scallops (about 1 pound)
2. 6 thin slices prosciutto
3. 2 tablespoons olive oil
4. 1 tablespoon butter
5. 2 garlic cloves, minced
6. 1 tablespoon fresh lemon juice
7. 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
8. Black pepper to taste
9. Fresh parsley, chopped for garnish
10. Lemon wedges for serving
11. Toothpicks for securing
Prepare the Scallops
Remove the scallops from their packaging and place them on a plate lined with paper towels. Pat them completely dry on all sides using more paper towels. This is one of the most important steps because any moisture on the scallops will prevent them from getting that beautiful golden sear. Check each scallop for the small side muscle that’s sometimes attached, which looks like a small rectangular tag on the side. Gently pull it off and discard it as it can be tough and chewy. Let the scallops sit at room temperature for about 10 minutes while you prepare everything else.
Prepare the Prosciutto
Take each slice of prosciutto and cut it in half lengthwise so you have 12 long, thin strips. Prosciutto is naturally thin and delicate, so handle it gently to avoid tearing. The strips should be just wide enough to wrap around each scallop about one and a half times. If your prosciutto slices are particularly large, you might need to trim them so they don’t overlap too much when wrapped.
Wrap the Scallops
Take one strip of prosciutto and wrap it around the middle of a scallop, overlapping the ends slightly. The prosciutto should hug the scallop snugly but not too tightly. Secure it with a toothpick inserted horizontally through the prosciutto and scallop. The toothpick holds everything together during cooking and makes the scallops easy to flip. Repeat with all remaining scallops and prosciutto strips. Arrange the wrapped scallops on a plate and season them lightly with black pepper. Don’t add salt because the prosciutto is already quite salty.
Heat Your Pan
Place a large skillet, preferably cast iron or stainless steel, over medium-high heat. Add the olive oil and let it heat until it shimmers and is almost smoking. The pan needs to be really hot to get a proper sear on both the scallops and the prosciutto. A hot pan is the secret to that beautiful golden crust that makes these scallops so irresistible.
Sear the Scallops
Carefully place the wrapped scallops in the hot pan, making sure they’re not touching each other. You want space around each one for proper browning. Don’t move them once they’re in the pan. Let them cook undisturbed for about 2 to 3 minutes until the prosciutto on the bottom is crispy and golden brown and the scallop has developed a nice crust. You should see the edges of the scallops starting to turn opaque and the prosciutto crisping up beautifully.
Flip and Finish
Using tongs or a spatula, carefully flip each scallop to the other side. Cook for another 2 to 3 minutes until the second side is equally golden and crispy. The scallops should be just cooked through but still slightly translucent in the very center. They’ll continue cooking from residual heat after you remove them from the pan. Overcooked scallops become rubbery and tough, so it’s better to slightly undercook them than overcook them.
Add Aromatics
Once the scallops are cooked, reduce the heat to medium-low. Add the butter and minced garlic to the pan around the scallops. Let the butter melt and the garlic sizzle for about 30 seconds until fragrant. Be careful not to burn the garlic. Add the fresh thyme leaves and swirl everything together. Spoon this garlicky butter over the scallops, basting them for about 30 seconds to infuse them with flavor.
Finish with Lemon
Remove the pan from heat and drizzle the fresh lemon juice over all the scallops. The acid from the lemon brightens all the flavors and cuts through the richness of the prosciutto and butter. Give the pan a gentle shake to distribute the lemon juice and butter evenly.
Plate and Serve
Transfer the prosciutto-wrapped scallops to a serving platter or individual plates. Remove the toothpicks carefully before serving, or leave them in if you’re serving these as passed appetizers at a party. Drizzle any remaining garlic butter from the pan over the scallops. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately with lemon wedges on the side for squeezing.
Helpful Tips for Success:
1. Buy dry-packed scallops rather than wet-packed ones, which have been treated with chemicals and contain excess moisture that prevents proper searing.
2. Make sure your scallops are completely dry before cooking, this is absolutely critical for achieving that perfect golden crust.
3. Don’t overcrowd the pan or the scallops will steam instead of sear, work in batches if necessary.
4. Use a hot pan and don’t move the scallops around while they’re cooking, patience is key for that beautiful caramelized crust.
5. Fresh sea scallops work best for this recipe as they’re larger and meatier than bay scallops.
6. If you can’t find prosciutto, thin slices of pancetta or even bacon work as delicious substitutes.
7. The scallops are done when they’re opaque with a slightly translucent center, they should feel firm but still have a little give.
8. These can be wrapped ahead of time and refrigerated for up to 4 hours before cooking.
9. For extra flavor, add a splash of white wine to the pan after flipping the scallops and let it reduce.
10. Try adding a drizzle of balsamic glaze over the finished scallops for a sweet and tangy touch.
11. Fresh herbs like basil, oregano, or rosemary can be used instead of thyme for different flavor profiles.
12. Serve these over a bed of arugula or spinach for a light main course instead of an appetizer.
13. A cast iron skillet retains heat best and gives the most even sear on the scallops.
14. If your prosciutto isn’t crisping up enough, you can finish the scallops under the broiler for 1 minute.
15. These pair beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
