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Prosciutto di Parma Wrapped Scallops

Prosciutto di Parma wrapped scallops with a pear salad.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Prosciutto di Parma.



  • 4-5 scallops
  • Prosciutto di Parma, sliced thin
  • Olive oil
  • Sea salt


  1. Sous vide scallops with a touch of olive oil and seas salt at 125f for 30 minutes. Cool in an ice bath. Remove scallops and wrap in thinly sliced prosciutto.
  2. Toss mixed greens in a bowl with a drizzle of olive oil and a splash of white balsamic vinegar, salt, and pepper.
  3. Plate scallops with sliced pear, mixed greens, a drizzle of olive oil and finish with a touch of sea salt.