Roasted Scallops Wrapped in Prosciutto

I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto.

This is my take on the classic appetizer, bacon-wrapped scallops. My issue with bacon-wrapped scallops is that, depending on the thickness, the bacon doesn’t always get crisp by the time the scallops are cooked through.

This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.

This is more method than recipe. Make as many or as few as you need.

A tip for buying prosciutto

I love prosciutto, but it’s one of the pricier things you can find at the deli counter. However, most delis carry two kinds: imported and domestic.

When I’m going to use it in cooking, I always go for domestic prosciutto, which is a lot cheaper (~$5/lb. at my local deli) than imported (~$17/lb.). Save the imported stuff for simple but lux apps like prosciutto wrapped melon or an antipasto platter.

How to buy scallops

Much like shrimp, scallops are often sold by the “count,” a number which tells you how many scallops there are per pound. The lower the “count” number, the bigger the scallops.

And just like with shrimp, if you don’t have a good seafood shop nearby, you’ll be just fine (if not better off) with frozen scallops.

For example, the scallops I got were “U/10″ count, which means that there are under 10 scallops per pound.

Which means, they were huge. As in, HUGE:

Alrighty…to the kitchen!

Roasted Scallops Wrapped in Prosciutto

Extra large scallops
Prosciutto
Kosher salt
Freshly cracked black pepper
Olive oil

Plan on 2-3 scallops per person for an appetizer, or 5-8 for a main course, depending on their size.

Thaw your scallops

If you’re using fresh scallops, skip ahead to the next step.

If your scallops are frozen, thaw them out by letting them sit in a bowl of icy cold water for an hour or so. You can do this on the counter (just make sure the water doesn’t get remotely warm…warm, raw seafood = poisoning waiting to happen), or keep the bowl in the fridge (which will take a little longer).

Wrap the scallops (do up to a few hrs. ahead of time)

Once your scallops are thawed, remove them from the water. Drain them well, then pat them dry with paper towels.

Drizzle the scallops with olive oil, then sprinkle with kosher salt and freshly cracked black pepper. Toss to coat.

Grab one slice of prosciutto. Fold it in half lengthwise, and wrap it around a scallop.

You can prep these little guys a few hours ahead of time, so they’re set to pop into the oven when your guests arrive. If you do that, put your scallops on a plate or dish, snuggled up next to each other so the prosciutto stays firmly in place.

If you’re roasting them right away, put them on a parchment lined pan, well spaced out, so the prosciutto can get crispy.

Repeat with the rest.

Pop the pan into the fridge until you’re ready to roast them.

Roast the scallops

When you’re ready to cook them, line a sheet pan with parchment paper. Preheat your oven to 350 degrees. Space the scallops out well, so they’re not touching. (If they’re too close, the prosciutto will wind up steaming, instead of crisping.)

Pop the pan into your preheated 350-degree oven for about 15 minutes. Keep a close eye on them. Your final cooking time will vary based on how large your scallops are.

Your scallops are done when the prosciutto is crisp and the scallops are firm to the touch and opaque throughout. (When in doubt, cut into one to check. If it’s opaque on the edges, but jiggly and translucent in the middle, it needs a little more time in the oven.)

Serve immediately. Enjoy!