Grilled Scallops and Prosciutto
These tender, juicy grilled scallops wrapped in salty, savory prosciutto are an Italian-inspired take on the classic Angels on Horseback. It's an easy, crowd pleasing recipe that makes the ultimate summer appetizer and can be on your table in under 25 minutes!
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Prosciutto Wrapped Scallops On The Grill
Scallops wrapped in bacon, also known as Angels on Horseback, are an American classic that are always the first to go at parties.
I took that concept and gave it a simple Italian inspired twist by swapping out the bacon for prosciutto. It's the perfect way to add that salty contrast without needing extra cooking time, since the prosciutto is already cooked.
Bacon wrapped scallops can be tricky. Either the bacon is crisp and the scallops are overcooked, or the scallops are perfect but the bacon is still flabby.
Swapping in prosciutto solves that problem! The scallops stay juicy and tender inside while getting lightly crisped and smoky on the outside.
This simple grilled scallops recipe is great for cooking seafood at a party. Since they only take a couple minutes to cook, this is one of the best recipes to prep ahead and finish right before serving.
It’s one of my favorite grilling recipes, but if you don't have a grill, this also works great in a pan. Just use this pan-seared scallops technique in place of the directions for cooking the scallops on the grill.
Want more classic seafood recipes? Try these buttery Maine lobster rolls, some classic steamed Maryland blue crabs, or my famous New England clam chowder recipe.
Why You'll Love These Prosciutto Scallops
- Using prosciutto instead of bacon ensures the scallops don't overcook.
- Only a handful of ingredients needed and ready in under 25 minutes.
Ingredients For Prosciutto Wrapped Scallops
Dry Sea Scallops – Always opt for “dry” scallops rather than “wet scallops.” Dry scallops haven’t been soaked in preservatives or brine, so they sear beautifully and don’t release excess moisture. Look for large, fresh diver scallops or sea scallops (about 10 per pound) for the best texture and flavor. Avoid tiny bay scallops and always seek out a reputable fishmonger or sustainable seafood source.
Prosciutto – Choose a high-quality, thinly sliced Italian prosciutto for the best flavor and texture. Since it’s already cured, it crisps quickly without overcooking the scallops. Learn more about the different kinds of Italian cured meats in my guide.
Olive Oil – Use a good-quality extra virgin olive oil. It helps prevent sticking and adds flavor. Learn more in my guide to the best Italian olive oils and vinegars.
Salt + Pepper – Use kosher salt and freshly ground black pepper to bring out the natural sweetness of the scallops without overpowering them.
Fresh Herbs (Optional) – A sprinkle of fresh parsley, chives, or any other fresh herbs adds brightness and color just before serving.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Outdoor grill or cast-iron grill pan
- Wooden skewers or toothpicks
- Clean paper towels
- Tongs
- Small bowl for olive oil
- Baking sheet (for prep)
How to Make Prosciutto Scallops
- Rinse the fresh scallops under cold water to remove any grit or shell fragments. Pat thoroughly dry with clean paper towels—this is essential for a good sear.
- If needed, remove the tough side muscle that is part of the scallop.
- Wrap each scallop with a thin slice of prosciutto around the outside. Secure with a toothpick or wooden skewer.
Grilling the Scallops
- Drizzle scallops with a blend of olive oil, then season lightly with salt and pepper.
- Preheat a really hot grill or grill pan over medium-high heat and brush the grill grates with oil to prevent sticking.
- Place scallops on the grill and cook for about 1–2 minutes per side, or until they have visible grill marks and the internal temperature is just opaque.
Pro Tip: Don’t walk away—scallops cook fast! Pull them off the grill slightly underdone and let them finish cooking as they rest. That’s how you get juicy scallops every time.
- Serve immediately, garnished with fresh parsley, and a squeeze of lemon juice or lime juice if desired.
Tips For Making Scallops Wrapped in Prosciutto
- Always use dry scallops. They brown beautifully and don’t get mushy like wet scallops.
- Don’t over-season! The prosciutto adds plenty of salt and flavor.
- Let the grill preheat fully before adding scallops for the best grill marks.
- If your scallops are smaller, reduce the cooking time to avoid overcooking.
- Soak wooden skewers or toothpicks in water for 30 minutes to prevent burning.
What to Serve With Prosciutto Wrapped Scallops
These prosciutto scallops make a stunning appetizer on their own, but they’re even better as part of a full seafood spread.
Serve them alongside a few other favorites like my citrus marinated grilled shrimp, crispy calamari fritti, classic Italian clams oreganata or some golden, jumbo lump Maryland crab cakes.
Storing and Reheating
Scallops are best enjoyed fresh off the grill, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in the oven or a cast-iron pan over medium heat just until heated through.
Avoid the microwave, as it tends to overcook and toughen the scallops. These do not freeze well, so plan to enjoy them shortly after making.
FAQs
Pat scallops dry, then wrap each with a thin slice of prosciutto and secure using toothpicks, metal skewers, or small wooden skewers. For smaller scallops, cut the prosciutto to fit. One of my favorite variations is to add a touch of lemon zest before grilling. This easy recipe is perfect for impressing guests without much effort.
You can cook these in a cast-iron pan over medium heat instead of grilling. Add a bit of neutral oil to prevent sticking and sear for 1–2 minutes per side just until golden brown and the prosciutto starts to crisp. Make sure your pan is hot before adding the scallops to get a good sear and prevent sticking. Pan-frying is a great option when outdoor grilling isn't possible.
You can, but since bacon isn't already cooked like prosciutto, you'll need to partially cook it before wrapping. Otherwise, your scallops will be overdone before the bacon crisps. Cooking scallops requires careful timing regardless of which cured meat you choose for this scallop recipe.
Absolutely. Wrap the scallops up to 24 hours in advance, then store in the fridge until ready to grill. Do not season until right before cooking. This makes entertaining much easier, especially when you're preparing multiple dishes.
Not for this method. Bay scallops are much smaller and tend to fall apart on the grill. Stick with large sea scallops for the best texture and flavor. Sea scallops are a great option for this recipe because they hold up well to the heat and complement the prosciutto beautifully.
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Prosciutto Wrapped Scallops Recipe
Ingredients
- 1 lb dry sea scallops 10/ct or larger *
- ¼ lb prosciutto very thinly sliced
- toothpicks or wooden skewers soaked in water for 30 minutes
- olive oil for drizzling
- salt and pepper to taste
- chopped chives parsley or any other herb to garnish (optional)
Instructions
- Rinse scallops and pat dry with clean paper towels. Remove side muscle if needed.
- Wrap each scallop with prosciutto and secure with a toothpick or skewer.
- Drizzle with olive oil and season with kosher salt and black pepper.
- Preheat a really hot grill or grill pan over medium-high heat and oil the grill grates.
- Grill scallops for 1–2 minutes per side until just opaque with light grill marks.
- Serve immediately with fresh herbs, lemon zest, or lime juice if desired.
Notes
- Always use dry scallops. They brown beautifully and don’t get mushy like wet scallops.
- Don’t over-season—the prosciutto adds plenty of salt and flavor.
- Let the grill preheat fully before adding scallops for the best grill marks.
- If your scallops are smaller, reduce the cooking time to avoid overcooking.
- Soak wooden skewers or toothpicks in water for 30 minutes to prevent burning.
