Prosciutto wrapped scallops with seared asparagus

Prosciutto Scallops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These prosciutto scallops pack protein into any meal with little effort. Salty prosciutto contrasts the silky scallops perfectly & oven baking is foolproof!


  • 2lbs scallops (see above for prep)
  • 6oz-ish of prosciutto (I may be overzealous with the pork-y love; each scallop needs about a half lengthwise-slice)
  • 1 bunch of asparagus, ends trimmed
  • 1 tbs oil of your choice (I used leftover bacon fat. See item above for pork-problem)
  • Seasoning of your choice (I was lazy and used Original Mrs Dash)


  1. Preheat your oven to 350F. While it’s heating up prepare the scallops as above and line a baking tray with foil.
  2. Take each scallop and wrap your prosciutto slices around them; the prosciutto should stick without any help as long as it’s not too dry (which it shouldn’t be!)
  3. Lay the scallops out on your baking tray, baste the top with a little of your oil and season to taste.
  4. Put those bad boys in the oven for about 15 minutes or until the inside of the scallops are piping hot.
  5. While the scallops are in the oven, heat up your remaining bacon fat in a large skillet at med / high and pan sear your asparagus for about 5 minutes, or until done to your liking.