1. Wrap each scallop with a thin slice of prosciutto and secure with a
2. Heat the olive oil in a large skillet over medium-high heat. Place the
scallops into the pan, and cook for about 2 minutes on each side. Season
each side with pepper as it is cooking. Once each side has been fried,
sprinkle the white wine over the scallops, and cook for another 1 to 2
Meanwhile, warm a plate.
3. Remove the scallops from the pan to drain on paper towels. When slightly
cooled, transfer to a warmed plate, and remove the toothpicks to serve.
These can be served as appetizers or over rice as an entree
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.1mg||9 %|
|Sodium 150.4mg||5 %|
|Potassium 271.7mg||7 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 13.2g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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