Here we wrap plump and juicy scallops in a bit of mellow prosciutto for a more sophisticated take on bacon-wrapped scallops. Use a better-quality prosciutto for superior flavor--it may cost a bit more but you only need a small amount for this dish.
Equipment: 12 wooden toothpicks or four 10-inch skewers
Ingredient note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
56 calories; protein 5.2g; carbohydrates 1.3g; fat 3.2g; saturated fat 0.8g; cholesterol 12.2mg; vitamin a iu 1.3IU; vitamin c 0.3mg; folate 6.2mcg; calcium 2.5mg; iron 0.2mg; magnesium 8.4mg; potassium 79.2mg; sodium 239.9mg.