About this recipe: A sophisticated appetiser, which is also perfect for tray passed hors d'oeuvres. Succulent and sweet scallops are wrapped in salty slices of prosciutto, then pan-fried to perfection.
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. - 01 Sep 2007 (Review from Allrecipes US | Canada)
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. - 27 Aug 2007 (Review from Allrecipes US | Canada)
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. - 26 Jan 2005 (Review from Allrecipes US | Canada)