Breaded Anchovies and Scallops wrapped in Prosciutto

Enjoy a tapas-style plate of crumbed anchovies with parsley and juicy scallops in wild boar prosciutto by Darren Brown and Matthew Fort
By Matthew Fort
Breaded Anchovies and Scallops wrapped in Prosciutto
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the scallops

  • 6 scallops
  • 6 wild boar prosciutto
  • olive oil, for frying
  • 1 squeeze lemon juice

For the anchovies

  • vegetable oil, for deep frying
  • 2 handfuls breadcrumbs
  • 1 handfuls fresh parsley, finely chopped
  • 8 fresh anchovy fillets, bones removed
  • 2 eggs, lightly whisked


1. For the scallops: individually wrap each scallop in a slice of prosciutto and hold together with a toothpick.

2. Heat a griddle pan and drizzle with olive oil. Cook the wrapped scallops for 2-3 minutes on each side. Squeeze over a little lemon juice halfway through.

3. For the anchovies: heat a pan of vegetable oil. Mix the breadcrumbs and parsley together.

4. Individually dip the anchovies in the egg, then the breadcrumbs. Cook in the hot oil for a few minutes until brown and crisp. Remove from the oil and drain on kitchen paper. Serve with the scallops.

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