Prosciutto-Wrapped Scallops Recipe

Prosciutto-Wrapped Scallops

Serves 2 as an entrée; 4 as an appetizer.
Elegant and simple to make, these scallops are perfect for a romantic dinner for two, or serve them as a party starter with your favorite champagne or cocktails. Choose smaller scallops for a bite-sized pickup or large Maine sea scallops for a gorgeous entrée.


  • 4 to 6 slices Metropolitan Market Prosciutto
  • 8 to 12 scallops, about 3/4 pound
  • 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 4 Tbsp butter, divided
  • 4 Tbsp lemon juice
  • 1 Tbsp chives, chopped
  • NOTE:
  • You’ll need wooden toothpicks to secure the prosciutto.


  1. Cut each slice of prosciutto in half, lengthwise. Wrap one piece of prosciutto around the outside edge of each scallop and secure with a toothpick through the scallop (see photo).
  2. Heat olive oil with 1 tablespoon butter in a large skillet over medium-high heat. Add wrapped scallops (not touching each other in the pan) and cook for 3 to 4 minutes per side, or until cooked through. Remove to a warm plate.
  3. Add remaining 3 tablespoons butter to pan and cook, swirling pan and watching carefully, until butter turns a nutty brown. Immediately remove pan from heat and swirl in lemon juice and half of the chives.
  4. Spoon this sauce over scallops and sprinkle with remaining chives. Delicious with pasta, potatoes, or rice and vegetables.

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“These scallops are fabulous and easy to make! ”

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