Scallop and Prosciutto Bites

May 10, 2023May 10, 20230 13

Scrumptious Scallop and Prosciutto Bites for a party appetizer or light dinner

by The Chefin Appetizer

Prep

10 min

Cook

12 min

Ready In

22 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

215

Sugar

Fat

12g

These Scallop and Prosciutto Bites are a delicious and elegant appetizer or light dinner that is perfect for entertaining or a special occasion. The sweet and tender scallops are wrapped in salty and crispy prosciutto, making each bite a tantalizing flavor explosion. Serve these bites with a glass of chilled white wine and watch as your guests rave about the deliciousness of this dish. Whether you're hosting a dinner party or a romantic date night for two, these Scallop and Prosciutto Bites are sure to impress.

Instructions

1.	Preheat your oven to 425°F (220°C).
2.	Rinse the scallops in cold water and pat them dry with paper towels.
3.	Cut the prosciutto slices into thirds lengthwise to make thin strips.
4.	Wrap each scallop with a slice of prosciutto and secure it with a toothpick.
5.	Place the wrapped scallops on a baking sheet and drizzle with olive oil and white wine.
6.	Sprinkle with freshly ground black pepper.
7.	Bake for 10-12 minutes until the prosciutto is crispy and the scallops are cooked through.

PROS

These Scallop and Prosciutto Bites are a sophisticated and flavorful appetizer or light dinner that is sure to impress your guests.

The combination of sweet scallops and salty prosciutto is a match made in culinary heaven.

CONS

Scallops can be expensive and their availability may depend on where you live.

If you overcook the scallops, they can become tough and rubbery.

HEALTH & BENEFITS

Scallops are an excellent source of protein and low in calories, fat, and cholesterol.
They are also rich in vitamins and minerals such as vitamin B12, magnesium, and selenium.
Prosciutto is high in sodium and fat, so it should be enjoyed in moderation.

	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