Scallop Prosciutto Morsels

    20 min

    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.

    25 people made this

    Serves: 8 

    • 450g large scallops
    • 115g thinly sliced prosciutto
    • 1 box cocktail sticks
    • 2 tablespoons olive oil
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons white wine

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Wrap each scallop with a thin slice of prosciutto and secure with a cocktail stick.
    2. Heat the olive oil in a large frying pan 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.
    3. Remove the scallops from the pan to drain on kitchen towels. When slightly cooled, transfer to a serving tray and remove the cocktail sticks to serve.

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    Reviews & ratings
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    Reviews in English (17)


    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)