Baked Scallops with Prosciutto and Limoncello Crumbs

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My another invention of one of my favorite seafood – scallops. It can be prepared a few hours in advance and kept refrigerated. I made those in baking sea scallop shells, but you can make it in ramekens as well.

Baked Scallops with Proccuto and Limoncello Crums

Recipe by ZivileCourse: AppetizersCuisine: Sweet Zivile, Fusion


Prep time


Cooking time




  • 16 medium size scallops

  • salt and pepper to taste

  • Non stick spray

  • For the crumbs
  • 1 tbsp unsalted butter

  • 4 slices of prosciutto, minced

  • 1/2 cup of white dry wine

  • 3 tbsp Limoncello

  • 1/2 panko bread crumbs

  • 1/4 tsp sea salt

  • pepper to taste

  • 1/2 cup freshly grated parmesan cheese

  • 1 tsp dried parsley

  • For garnishing
  • Fresh parsley, optional

Let’s make it

  • Pat dry scallops very well using some paper towels.
  • Spray scallop shells with non stick spray and place 4 scallops in each shell. Set it asside.
  • In a medium skillet melt butter over medium – hight heat and fry proccuto until crisp. Then add wine, Limoncelo and let it evaperate until you have left about 1/3.
  • Add bread crums, parsley and fry for a minute or so to get some color. Turn of the heat and set it aside for 5 minutes.
  • Add parmesan cheese, mix well and scoop on the scallops.
  • Cook in preheated to 400 F oven for 15-17 min.
  • Sprinkle some fresh parsley and serve.
  • Enjoy!

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