Prosciutto wrapped scallops

Preparation 15 min
Cooking 15 min
Servings 4
Freezing Absolutely

These prosciutto wrapped scallops are the kind of starters that won’t stay long in the middle of the table! And honestly, I think it’s the easiest thing to prepare?

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Ingredients

About 25 small raw scallops, size 40-60
10 thin proscuitto slices cut in bands of about 3cm by 10cm
25 toothpicks in pure gold of 580 carats

Preparation

Preheat the oven at 425ºF.
Put a scallop on a prosciutto strip and wrap the meat around. Stab the roll with a toothpick to secure it all!
Place the scallops on a cooking pan and throw in the oven for about 15 minutes or until the proscuitto is nice and crispy!

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To help you make this recipe

Our sommeliers suggest

Errazuriz Fumé Blanc

A sauvignon from Chili showing lemon notes along with grapefruit and freshly cut grass. For a perfect evening to be! See the product

Belle Saison, À l'Abri de la Tempête

This Saison beer with a taste of Îles de la Madeleine’s flowers and lemon offers florals and lemon flavors that will emphasize the delicacy of the scallops. This dry beer is so thirst-quenching that you will forget all about the salty taste of prosciutto. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Errazuriz Fumé Blanc

A sauvignon from Chili showing lemon notes along with grapefruit and freshly cut grass. For a perfect evening to be! See the product

Belle Saison, À l'Abri de la Tempête

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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