Seared Scallops are delicious whether or not they are wrapped in prosciutto, but the addition of prosciutto really gives the scallops a nice umph! Scallops tend to be expensive to eat out at restaurants, yet are so quick and easy to make at home. No fancy equipment is needed. I love my scallops with a crusty top and bottom, and the center soft and moist. You don’t need to sprinkle salt on them before searing like we do for the Lemon Garlic Seared Scallops because the prosciutto itself is already salty. They’re great by themselves but also great served with a bed of arugula with a drizzle of freshly squeezed lemon juice and olive oil, a sprinkle of kosher salt and some freshly ground pepper.

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Prosciutto-Wrapped Scallops

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 Prosciutto-Wrapped Scallops

Ingredients

For the scallops

• 8 large dry sea scallops (8 large scallops = about 1/2 pounds)
• sprinkle freshly ground black pepper
• sprinkle cayenne pepper
• 8 slices Prosciutto (8 slices Prosciutto = about 3 ounces)
• 2 teaspoons olive oil
• 1 tablespoon unsalted butter

For the sauce

• 1 tablespoon unsalted butter
• 2 cloves garlic minced
• 1/4 cup white wine
• 1 tablespoon fresh lemon juice

To serve

• 5 ounces baby arugula
• 1/2 lemon fresh lemon juice
• drizzle olive oil
• kosher salt to taste
• freshly ground black pepper to taste
• 1 tablespoon chopped fresh chives for garnish

Instructions

Prepare the scallops

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry with paper towels.
• Sprinkle pepper and cayenne on each scallop, on both sides. Don’t put too much pepper as it tends to burn easily.
• Fold each slice of prosciutto in half lengthwise, then wrap each scallop around the edges in 1 slice of prosciutto, finishing by tucking at the bottom. The scallop should be wrapped around the edges and bottom but with the top exposed.

Sear the scallops

• Add the olive oil and butter to a large saute pan on medium-high heat.
• Once the butter starts to sizzle, place the scallops one at a time on the pan, scallop side down, ensuring that they are not touching each other.
• Sear the scallop side for about 1 1/2 minutes. To ensure a good crust, do not lift or move the scallops while searing.
• Turn the scallops over and cook on the prosciutto side another 3 minutes or until they turn opaque.
• Transfer the seared scallops to a platter and set aside.

Make the sauce

• Add the butter to the same pan and melt at medium-low temperature.
• Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in the white wine and lemon juice and simmer until the sauce thickens a little, about 2 minutes.

To serve

• Lay a bed of arugula on a platter, and drizzle with lemon juice and olive oil. Sprinkle salt and pepper on the arugula to taste.
• Place the scallops on the platter, scallop side up and baste with the sauce. Garnish with chopped chives and serve immediately.