RecipeMuncher

I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon-wrapped scallops. My issue with bacon-wrapped scallops is that, depending on the thickness, the bacon doesn’t always get crisp by the time the scallops are cooked through. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearin (...)