Scallop and Prosciutto Bites

Scallop and Prosciutto Bites


"A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease is significantly less than bacon for those that are health conscious. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increase the portion for each person."

Ingredients 20 m {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
  2. Heat the olive oil in a large skillet 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 paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.
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Reviews 15

  1. 20 Ratings

Michelle Miller Motley

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.


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.


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.