Keto Crispy Prosciutto-Wrapped Scallops Bites

Name: Keto Crispy Prosciutto-Wrapped Scallops Bites
Prep time: 20 min
Cook time: 15 min
Yield: 6

keto scallops prosciutto low-carb appetizers seafood gluten-free elegant

Appetizers

These elegant keto-friendly appetizers feature perfectly seared scallops wrapped in crispy prosciutto and served with a lemon-herb butter sauce, delivering restaurant-quality bites with only 2g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 15

Ingredients

18 large18 large sea scallops, side muscle removed
9 slices9 slices prosciutto di Parma, very thinly sliced
30ml2 tbsp olive oil
60g1/4 cup unsalted butter
3 cloves3 cloves garlic, minced
30ml2 tbsp fresh lemon juice
10ml2 tsp lemon zest
30ml2 tbsp fresh parsley, finely chopped
15ml1 tbsp fresh thyme leaves
60ml1/4 cup dry white wine
60ml1/4 cup heavy cream
30ml2 tbsp capers, drained
to tasteto taste salt and freshly ground black pepper
1818 wooden toothpicks, soaked in water

Instructions

Pat 18 large18 large sea scallops completely dry with paper towels. This is crucial for achieving a proper sear. Season lightly with to tasteto taste salt and freshly ground black pepper.
Cut each 9 slices9 slices prosciutto di Parma slice in half lengthwise to create 18 strips.
Wrap each scallop with a prosciutto strip, securing with a water-soaked 1818 wooden toothpicks. The prosciutto should wrap around the circumference once with slight overlap.
Heat 30ml2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Place wrapped scallops in skillet, not overcrowding. Sear for 2-3 minutes until prosciutto is crispy and scallop has golden crust.
Flip carefully and sear other side for 2-3 minutes. Scallops should be medium-rare to medium (slightly translucent in center). Transfer to warm plate.
In same skillet, reduce heat to medium. Add 60g1/4 cup unsalted butter and let melt.
Add 3 cloves3 cloves garlic and cook 30 seconds until fragrant. Pour in 60ml1/4 cup dry white wine and let reduce by half.
Add 60ml1/4 cup heavy cream, 30ml2 tbsp fresh lemon juice, 10ml2 tsp lemon zest, 30ml2 tbsp fresh parsley, and 15ml1 tbsp fresh thyme leaves. Simmer 2 minutes.
Stir in 30ml2 tbsp capers and season sauce with to tasteto taste salt and freshly ground black pepper.
Remove toothpicks from scallops. Arrange on serving platter and drizzle with warm sauce.
Serve immediately while scallops are hot and prosciutto is crispy.

Ingredients

id: sea_scallops metric: 18 large imperial: 18 large name: sea scallops, side muscle removed
id: prosciutto metric: 9 slices imperial: 9 slices name: prosciutto di Parma, very thinly sliced
id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil
id: butter metric: 60g imperial: 1/4 cup name: unsalted butter
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced
id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice
id: lemon_zest metric: 10ml imperial: 2 tsp name: lemon zest
id: fresh_parsley metric: 30ml imperial: 2 tbsp name: fresh parsley, finely chopped
id: fresh_thyme metric: 15ml imperial: 1 tbsp name: fresh thyme leaves
id: white_wine metric: 60ml imperial: 1/4 cup name: dry white wine
id: heavy_cream metric: 60ml imperial: 1/4 cup name: heavy cream
id: capers metric: 30ml imperial: 2 tbsp name: capers, drained
id: salt_pepper metric: to taste imperial: to taste name: salt and freshly ground black pepper
id: toothpicks metric: 18 imperial: 18 name: wooden toothpicks, soaked in water

Instructions

Pat {sea_scallops} completely dry with paper towels. This is crucial for achieving a proper sear. Season lightly with {salt_pepper}.
Cut each {prosciutto} slice in half lengthwise to create 18 strips.
Wrap each scallop with a prosciutto strip, securing with a water-soaked {toothpicks}. The prosciutto should wrap around the circumference once with slight overlap.
Heat {olive_oil} in a large skillet over medium-high heat until shimmering.
Place wrapped scallops in skillet, not overcrowding. Sear for 2-3 minutes until prosciutto is crispy and scallop has golden crust.
Flip carefully and sear other side for 2-3 minutes. Scallops should be medium-rare to medium (slightly translucent in center). Transfer to warm plate.
In same skillet, reduce heat to medium. Add {butter} and let melt.
Add {garlic} and cook 30 seconds until fragrant. Pour in {white_wine} and let reduce by half.
Add {heavy_cream}, {lemon_juice}, {lemon_zest}, {fresh_parsley}, and {fresh_thyme}. Simmer 2 minutes.
Stir in {capers} and season sauce with {salt_pepper}.
Remove toothpicks from scallops. Arrange on serving platter and drizzle with warm sauce.
Serve immediately while scallops are hot and prosciutto is crispy.

Tips

Scallop Selection: Buy dry-packed scallops rather than wet-packed for better searing. Look for scallops that smell sweet and ocean-fresh.

Drying is Key: Moisture is the enemy of a good sear. Pat scallops dry and let them sit on paper towels for 10 minutes before wrapping.

Prosciutto Wrapping: Don't wrap too tightly or the scallop won't cook evenly. One layer with slight overlap is perfect.

Temperature Control: Don't overcook! Scallops should be slightly translucent in the center for optimal texture.

Wine Substitute: Use chicken or seafood stock with a splash of lemon juice if avoiding alcohol.

Make-Ahead: Wrap scallops up to 4 hours ahead and refrigerate. Bring to room temperature 15 minutes before cooking.

Serving Ideas: Serve over cauliflower rice or zucchini noodles for a complete keto meal, or alone as elegant passed appetizers.

Sauce Variations: Try a basil pesto cream sauce or brown butter with sage for different flavor profiles while keeping it keto.