Food Network
Home> Recipes> Appetizer>
Prosciutto-Wrapped Scallops Recipe

Prosciutto-Wrapped Scallops

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (104)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 104

Showing 21-30 of 104

Sort by:

Newest

  • on January 17, 2009

    Flag

    This was a great dinner. Even my daughter, who isn't crazy for prosciutto, loved this meal. The scallops were very moist and tender.
    Adam

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 23, 2008

    Flag

    Even better if you let scallops marinade over night, then cook. If using extra large Sea Scallops cut in half, Use 1/2 strip of Prosciutto, put in broiler to crisp up. One whole Scallop is to big for an Appe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2008

    Flag

    hey not very easy to make scallops....learn to spell then maybe you will know how to read a recipe.............

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 18, 2008

    Flag

    This recipe was OK but I would use half the amount of proscuitto a called for. The prosucitto overpowered the scallops.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 27, 2008

    Flag

    This recipe buried the sweet, delicate flavor of the scallops. The sun-dried tomatoes, black olives and prosciutto overwhelmed all the flavor of the scallops. Certainly, salting the seafood is unnecessary if using prosciutto. I won't make this again...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 25, 2008

    Flag

    I've made this twice, the first following the recipe to the letter and found the tomato mixture to be a bit underwhelming relative to the effort to prepare it. The second time, I simply squeezed a little lemon juice and added fresh ground pepper to the scallops just prior to wrapping with the proscuitto and it was wonderful. I also broiled them for a few minutes to crisp up the proscuitto a bit before removing from the oven, and served them to rave reviews.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 17, 2008

    Flag

    what is wrong with you people?
    how many people did she sleep with to get the job? Give me a break!!!
    get a life!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2008

    Flag

    I used jarred sundried tomato/bruschetta topping, and I did cut the prosciutto in half, rather than double it up. So fabulous!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 12, 2008

    Flag

    great dish

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 07, 2008

    Flag

    So easy to make and tons of flavor! My husband LOVED it. Great recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 ... 11 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.