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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.




Ingredient Checklist


Instructions Checklist
  • Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.

  • Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 strip of prosciutto around each scallop. Thread the scallops onto toothpicks (or skewers), securing the prosciutto to the scallop, and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.

  • Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a small bowl. Serve the scallops drizzled with the vinaigrette.


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.

Nutrition Facts

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.

1 medium-fat meat