PA Baker
Master Chef
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.
1 pound large scallops
4 ounces thinly sliced prosciutto
toothpicks
2 tablespoons olive oil
1/4 teaspoon freshly ground
black pepper
3 tablespoons white wine
Directions
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.
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.
1 pound large scallops
4 ounces thinly sliced prosciutto
toothpicks
2 tablespoons olive oil
1/4 teaspoon freshly ground
black pepper
3 tablespoons white wine
Directions
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.
