Here’s a quick recipe I started playing around with over the weekend. These Prosciutto Wrapped Scallops with Grilled Asparagus are incredibly easy to make, and incredibly tasty! So let’s get straight into it!


  • 8 x Medium to Large Scallops

  • 4 x Slices of Prosciutto (1 for every 2 Scallops, ie. 4 Scallops = 2 Prosciutto Slices) 8 Spears Fresh Asparagus

  • Balsamic Vinegar

  • Pinch of Sea Salt


  • 1.

    First things first, slice up the Prosciutto so that they are a similar width to the Scallops. Wrap the Prosciutto around the Scallop, if you’ve got large Scallops you can do it around the sides instead of over the top and bottom, and then secure them with either a skewer or a toothpick.

  • 2.

    Once you’ve prepped all of the Scallops it’s time to start cooking them. I’m using a wok in these photos, you can also do them on the BBQ, or in a griddle. They only take about 2 minutes on each side, though it will depend on the size of your Scallops.

  • 3.

    Ok, onto the Asparagus. First up you need to trim the woody part off of the ends of the Asparagus. Once they are all ready put a splash of oil in a fry pad, or griddle, and once it has heated up chuck the Asparagus in.

  • 4.

    You need to keep the Asparagus moving, you don’t want it to stick and burn on any one part. After about 20-30 seconds splash in a good slurp of Balsamic Vinegar and a pinch of Sea Salt.

  • 5.

    Give the Asparagus another 10 to 20 seconds, moving them around the pan so they don’t stick.


And now you’re ready to plate up.

Place 3-4 Asparagus Spears down on a plate, then place 3-4 of the Prosciutto Wrapped Scallops on top and make sure you take out the toothpicks or skewers first!

This makes a great entree, serve it up with either a crisp white wine like a Sauvignon Blanc or even an Unwooded Chardonnay. Now go eat and enjoy!

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Posted by PamityReport
I know I'll impress with these but promise to give you the credit:)
Posted by hungry girlReport
Mat these look brilliant ...
Posted by Raeleen7Report
Oh I have tried this before at a restaurant, they are delicious. Adding this to my cookbook. Thanks Matt.