Prosciutto-Wrapped Scallops

Tender seared scallops are wrapped in savory prosciutto and paired with a bright basil and red wine vinegar marinade, creating a beautifully balanced appetizer that’s both elegant and irresistibly delicious.

Recipe Information

Total Time:

Yield:

12 appetizers

Ingredients

¼ cup red wine vinegar

2 tablespoons finely chopped fresh basil

2 tablespoons olive oil

Pinch coarsely ground black pepper, plus additional for garnish

12 medium sea scallops (about 1 pound)

½ teaspoon kosher salt

6 thin slices prosciutto, halved lengthwise

Fresh dill, for garnish

Directions

For marinade, in a medium bowl, stir together vinegar, basil, olive oil and pinch of black pepper. Set half of the marinade aside for serving.
Add scallops to remaining half of marinade; gently toss to coat. Marinate at room temperature for 2 to 3 minutes.
Drain scallops, discarding marinade. Pat scallops dry with paper towels. Season all sides of scallops with kosher salt. Heat a large skillet over medium heat. Cook scallops, in batches, for 3 to 4 minutes or until scallops are browned and reach 145°F, turning halfway through.
Remove scallops from skillet; cool slightly. Wrap each with a half-slice of prosciutto; secure with toothpick.
Serve scallops with reserved marinade. Garnish with additional black pepper and dill, if desired.