Prosciutto-Wrapped Scallops with Roasted Red Pepper Aioli

It's exactly what you want in an appetizer: small, savory, and satisfying.

Prosciutto-Wrapped Scallops with Roasted Red Pepper Aioli
Photo: Blaine Moats
Prep Time:
35 mins
Broil Time:
6 mins
Stand Time:
30 mins
Total Time:
35 mins
20 appetizers


  • 10 fresh or frozen sea scallops

  • 10 very thin slices prosciutto (6 to 7 ounces), halved lengthwise, or 10 slices center-cut bacon, halved crosswise

  • 20 medium fresh basil leaves

  • Freshly ground black pepper

  • 1 recipe Roasted Red Pepper Aïoli

  • Snipped fresh basil (optional)

Roasted Red Pepper Aïoli

  • ½ cup bottled roasted red sweet pepper, drained

  • 2 cloves garlic, cut up

  • cup mayonnaise

  • 2 tablespoon olive oil

  • teaspoon salt

  • Dash freshly ground black pepper


  1. Thaw scallops, if frozen. Soak twenty 6-inch wooden skewers in water at least 30 minutes.

  2. Meanwhile, preheat broiler. Rinse scallops; pat dry with paper towels. Cut scallops in half.

  3. Lay prosciutto or bacon strips on a large cutting board. Top each prosciutto strip with a medium-size basil leaf; add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer. Sprinkle with pepper.

  4. Place the skewers on the lightly greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 6 to 8 minutes or until scallops are opaque and prosciutto or bacon is crisp, turning once.

  5. Serve skewers with Roasted Red Pepper Aïoli for dipping. If desired, top aïoli with snipped fresh basil.

Roasted Red Pepper Aïoli

  1. In a blender or food processor combine 1/2 cup bottled roasted red sweet peppers, drained, and 2 cloves garlic, cut up. Cover and blend until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With the blender or processor running, gradually add 2 tablespoons olive oil through the opening in lid or feed tube, blending until smooth. Remove Aïoli to a bowl. Season with 1/8 teaspoon salt and a dash freshly ground black pepper. Cover and chill until ready to serve.

Make-Ahead Directions:

Prepare the aïoli as directed. Cover and chill up to 2 days. Thin with a little water, if desired.

Nutrition Facts (per serving)

92 Calories
7g Fat
1g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 92
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 11mg 4%
Sodium 231mg 10%
Total Carbohydrate 1g 0%
Protein 7g
Vitamin C 11.2mg 56%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 102mg 2%
Folate, total 4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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