- 1 lb bay scallops, patted very dry
- 6-8 slices prosciutto, cut lengthwise into thin strips
- 1-2 tbsp olive oil or unsalted butter
- Freshly ground black pepper \
- Optional garnish: lemon wedges, fresh parsley, or balsamic glaze
Skip salt - prosciutto is salty enough.
Prep
- Dry the scallops thoroughly with paper towels (this is key for browning)
- Wrap each scallop with a strip of prosciutto
- Secure with a toothpick if needed
- Lightly pepper the outside
Cooking Method (Pan-Seared - Best Flavor)
- Heat a large skillet over medium-high heat
- Add olive oil or butter
- Place scallops seam-side down
- Sear 1½–2 minutes per side, until:
- Prosciutto is crisp
- Scallops are just opaque and tender
Don't overcrowd the pan - work in batches if needed
Optional Finish (Highly Recommended)
- Add a small squeeze of lemon juice right at the end
- Or drizzle lightly with balsamic glaze for a sweet-savory contrast
Oven Option (Easy for Groups)
- Preheat oven to 425°F (220°C)
- Place wrapped scallops on a rack over a baking sheet
- Bake 10-12 minutes, then broil 1 minute to crisp prosciutto
