Prosciutto Wrapped Scallops Recipe
These tender, juicy grilled scallops wrapped in salty, savory prosciutto are an Italian-inspired take on the classic Angels on Horseback and make the ultimate summer appetizer. It's an easy, crowd pleasing recipe that can be on your table in under 25 minutes!
Servings: 6
Calories: 131kcal
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.
Nutrition
Calories: 131kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 421mg | Potassium: 192mg | Vitamin A: 9IU | Calcium: 5mg | Iron: 0.4mg
