This recipe offers a delightful twist on the classic bacon-wrapped scallops by using prosciutto and a honey mustard cream sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the scallops.
Lay the prosciutto slices on a clean surface and wrap each slice around a scallop, securing it with a toothpick.
Ensure the prosciutto fully covers the scallop for a uniform cook.
Place the wrapped scallops on a greased baking sheet and bake for 12-15 minutes, or until the scallops are opaque and the prosciutto is crispy.
Check the scallops halfway through to avoid overcooking.
In a saucepan, combine the heavy cream, honey, Dijon mustard, and salt. Heat over medium heat, stirring constantly, until the sauce thickens slightly, about 5 minutes.
Stirring constantly prevents the cream from scorching.
Serve the baked scallops with the warm cream sauce drizzled over the top.
Garnish with fresh herbs for an elegant presentation.
