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Prosciutto-Wrapped Scallops with Warm Arugula, Lemon-Caper Pan Sauce and Parmesan

2 servings · 4.8 g net carbs

4.8g Net carbs 28.7g Fat 23.8g Protein 375.8 kcal
Prosciutto-Wrapped Scallops with Warm Arugula, Lemon-Caper Pan Sauce and Parmesan

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 12 min  ·  total 27 min  ·  difficulty medium

Pan-seared and oven-finished prosciutto-wrapped scallops use scallops, prosciutto and butter for a two-stage cook that gives a crisp exterior and tender interior. A warm wilt of arugula is tossed in the same pan with lemon juice and capers so the greens pick up browned bits and bright acidity. The pan sauce is finished with more butter and the residual prosciutto fat, producing glossy juices that coat the scallops and leaves. Shavings of parmesan cheese are folded through the wilted arugula so the cheese softens onto the leaves without fully melting.

Ingredients

  • scallopsMollusks, Scallop, mixed species, raw
    180 g
  • prosciuttoHam, Prosciutto
    60 g
  • butterButter, Salted
    40 g
  • olive oil
    15 ml
  • arugulaArugula, Raw
    40 g
  • parmesan cheeseCheese, Parmesan, hard
    20 g
  • lemon juiceLemon juice, Raw
    10 ml
  • capersCapers, Canned
    8 g
  • garlicGarlic, Raw
    4 g
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet
  • baking sheet

Method

  1. Preheat the oven to 325°F and line a baking sheet. Pat the scallops dry on all sides with paper towels and season lightly with 1 g black pepper and 2 g salt. Wrap each scallop in a thin layer of prosciutto so the edges meet; place wrapped scallops on the prepared baking sheet and transfer to the oven for 10 minutes to begin rendering the prosciutto fat and set the wrap.
  2. While the scallops bake, heat a 12-inch skillet over medium-high heat until hot. Add 15 ml olive oil and 30 g butter; when butter foams, smash and add 6 g garlic and cook 20 to 30 seconds until fragrant and slightly golden, then remove and discard the garlic pieces to avoid burning.
  3. Remove the baking sheet from the oven. Transfer wrapped scallops to the hot skillet and sear 90 to 120 seconds per side until the prosciutto is golden and the scallop edges are opaque (the center will remain tender). Transfer scallops to a plate and tent loosely to rest.
  4. Lower the heat to medium, add 10 ml lemon juice and 8 g capers to the skillet, and scrape up browned bits with a spatula to deglaze for 20 to 30 seconds. Stir in the remaining 10 g butter to emulsify the pan juices, then add 40 g arugula and toss 30 to 45 seconds until just wilted and coated in the sauce.
  5. Remove the skillet from the heat, scatter 20 g parmesan cheese over the wilted arugula and toss once so the cheese softens onto the leaves. Divide the warm arugula between two plates and top each with the prosciutto-wrapped scallops. Spoon any remaining pan sauce over the scallops and serve immediately.
Preheat the oven to 325°F and line a baking sheet. Pat the scallops dry on all sides with paper towels and season lightly with 1 g black pepper and 2 g salt. Wrap each scallop in a thin layer of prosciutto so the edges meet; place wrapped scallops on the prepared baking sheet and transfer to the oven for 10 minutes to begin rendering the prosciutto fat and set the wrap.

Tips

Pro tip

  • Pat scallops very dry with paper towels before wrapping to ensure a good sear and crisper prosciutto.
  • If prosciutto begins to brown too quickly in the skillet, transfer the baking sheet to the oven to finish crisping at 325°F.
  • Trim any large veins from prosciutto slices so they wrap smoothly around each scallop.

Frequently asked questions

Can I use shrimp instead of scallops?
Yes, use shrimp as a substitute and reduce searing time: shrimp will cook through faster than scallops, so sear 45 to 90 seconds per side depending on size. Texture will be firmer and slightly chewier than scallops, and wrapped prosciutto will still crisp with the same oven step.
What if I want to skip butter and use only olive oil?
Using only olive oil works, but the pan sauce will be less rich and slightly less glossy because butter adds milk solids and emulsifies the sauce. Keep the olive oil at medium-high heat and finish the lemon-caper sauce by reducing briefly so it concentrates on the scallop pan.
Why is my prosciutto limp instead of crisp?
If prosciutto stays limp, it likely needs direct dry heat to render fat; place the wrapped scallops on a baking sheet in a 325°F oven for ten minutes before or after searing to crisp the prosciutto. Alternatively, transfer the prosciutto to the hot skillet for 30 to 60 seconds on each side to finish crisping.
How do I avoid overcooked scallops?
Avoid overcooking by patting scallops dry, searing only until a golden crust forms (about 1.5 to 2 minutes per side), and using the oven step only to render prosciutto not to continue cooking the center. If scallops are already opaque through the middle after searing, skip additional oven time and crisp prosciutto separately.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.8g Net carbs 8% 50% 41%
Net carbs Fat Protein
4.8 gNet carbs
23.8 gProtein
28.7 gFat
0.6 gFiber
375.8Calories

189.5 g per serving

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.