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Prosciutto Wrapped Beer Brined Scallops with Chimichurri Butter + The Tabletop Draft Pour System that I love

This post was sponsored by Fizzics. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself.  All ideas, words, and opinions are my  own

Beer is communal. It’s more than a beverage, it’s the center of a gathering. Whenever I travel I always bring back beer, not just to remember what the trip tasted like, but to share it with friends. It’s the best way to experience travel stories, over the beer that you were drinking while those stories were unfolding.

I recently tried out this Fizzics Draft Pour system and I was really impressed. It’s small, super easy to use, and it fits any beer in my beer fridge. The pours that come off of it have a sort of CO2/nitro hybrid taste and mouthfeel without the need for any additional chemicals or gasses. It uses sound. Crazy, right? It works beautifully and unlike that table-top soda machine I had that one time, you don’t need to constantly refill any gas cartridges because it doesn’t use any. All you need is 2 AA batteries, or you can just plug it in.

It makes the bottles I brought back from California taste like a draft pour, and it couldn’t be easier. It also looks great in my bar. It’s small, light and has a nice modern look that fits into my bar area.

I already have plans to give a few Fizzics out as gifts to my most hard-core beer friends, it’s perfect and unexpected. I’ll be giving this with a few bombers of hard to find beer and my beer nerd friends will flip (and Father’s Day is coming up!!).

If you have any questions about my experience with it, please reach out!

I also have a recipe for you, an appetizer that is perfect with that beer you brought back from your trip. I’ve long had an issue with wrapping scallops in bacon, the bacon takes much longer to fully cook than the scallops (I need crispy bacon) and using prosciutto solves my issues. Not only does it not technically need to be cooked, but it also crisps much faster.

Did you know most store-bought scallops are almost always soaked in a milky phosphate liquid to help extend their shelf life? A brine is necessary for washing the phosphates out of most store-bought scallops. If you don’t brine, the milky solution will weep out of your scallops while they cook, preventing a good sear and giving the scallops a soapy taste and rubbery texture.

Prosciutto Wrapped Beer Brined Scallops with Chimichurri Butter

5 from 1 vote
Course Appetizer
Servings 6 people


For the scallops:

  • 1 lbs colossal or jumbo scallops
  • 1 tablespoons salt
  • 12 ounces beer pale lager, pilsner, wheat beer
  • 4 oz thinly sliced prosciutto one slice for each scallop
  • 2 tablespoons (28g) butter

For the IPA Chimichurri Butter:

  • 1 tablespoon (10g) finely chopped shallots
  • ¼ cup (3g) fresh parsley, minced
  • 2 tablespoons (1g) fresh oregano leaves, minced
  • 1 teaspoon (3g) red pepper flakes
  • 1 teaspoons (6g) lemon juice
  • 1 clove garlic grated with a microplane
  • ¼ teaspoon (1.5g) salt
  • ¼ teaspoon (0.5g) black pepper
  • 4 tablespoons (57g) melted butter


  • In a large bowl add the scallops (if buying scallops at a grocery store rather than a high-end seafood purveyor, frozen is often better. Scallops are usually frozen on site and avoid the chemicals used to extend their shelf life).
  • Sprinkle with salt and cover with beer. Refrigerate for 2 to 12 hours. Rinse and drain. Add to a stack of paper towels to fully dry the scallops.
  • Add a slice of prosciutto to a flat surface, fold to the width of the scallop. Tightly wrap the scallop. Repeat for all scallops.
  • Heat the butter in a pan over medium high heat until very hot.
  • Add the scallops, flat side down, searing until browned before flipping to sear on the other side (if scallops stick to the pan, don’t panic and try to pry them off. They will release from the pan once they sear). Ideally, you want the scallops to be seared on the outside with a slight translucent hint in the center. 
  • Stir together the chimichurri ingredients, making sure the butter is warm and the ingredients are all well combined.
  • Serve the scallops along side the chimichurri butter.



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Sapper1SG April 24, 2019 um 8:22 pm

Scallops come both 'wet' and 'dry'. The 'wet' ones, treated to extend their shelf life, need the brine for this recipe. The 'dry' ones are fresh and far superior. The closer you live to where scallops are harvested the easier it will be to find the 'dry' ones. And be aware that there are imitation scallops out there, made from who-knows-what sort of seafood.


Jackie April 24, 2019 um 8:32 pm

Correct. Wet scallops are those soaked in a phosphate solution as a preservative. Dry aren’t. It’s rare to find dry scallops at a standard grocery store, in fact, less than 5% of grocery stores worldwide offer them. Most of the time if you ask the person working the seafood counter at your average store if the scallops are wet or dry, they have no idea what you’re talking about.
Buying frozen scallops you’re more likely to get dry scallops. A brine will not negatively impact a dry scallop but make a world of difference in a wet scallop.


Sabrina April 24, 2019 um 10:21 pm

5 stars
thank you for the scallop recipe, didn’t realize by the way the difference between wet and dry scallops, nice beer too


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