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Prosciutto di Parma-Wrapped Scallops & Asparagus

Prosciutto di Parma Wrapped Scallops web.jpg

Recipe courtesy of Icons of European Taste Brand Ambassador Joanne Weir.


   1 lb. asparagus, ends snapped and discarded

    1 lb. fresh sea scallops

    5 ounces thinly sliced Prosciutto di Parma

    2 teaspoons finely grated lemon zest

1 ½ tablespoons freshly squeezed lemon juice

    5 tablespoons extra virgin olive oil

       Kosher salt and freshly ground black pepper


Thinly slice the asparagus across into ½-inch pieces and set aside.

Pat the scallops dry with a paper towel.  Working with one slice of prosciutto at a time, cut the prosciutto in half the long way.  Wrap one piece of prosciutto around the outside of the scallop leaving the top and the bottom so you can see the scallop.  The sides will be covered completely.  If the scallops are small, you may have to fold the slice of prosciutto in half.  

Repeat with all of the scallops and prosciutto.  Set aside.

In a bowl, whisk together the lemon zest, lemon juice, and 3 tablespoons of the olive oil. Season with salt.  

In a large frying pan, warm 1 tablespoon of the olive oil over medium-high heat.  When the oil is shimmering, add the asparagus and cook, stirring occasionally, until tender, about 3 to 4 minutes.  Season with salt.  

At the same time, in a medium-size non-stick frying pan, warm the remaining 1 tablespoon olive oil over medium-high heat.  When the oil is shimmering, add the scallops, prosciutto side down and, turning occasionally with tongs, cook until the prosciutto is lightly golden, about 3 minutes total.  Turn the prosciutto-wrapped scallops to sear the scallops until they are slightly firm to the touch and lightly golden, one additional minute.  Season lightly with pepper.

To serve, toss half of the lemon dressing with the asparagus.  Place the asparagus on the bottom of a serving platter.  Top with the prosciutto-scallops and drizzle the remaining dressing onto the top of the scallops.  

Serves 4

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