Prosciutto (very likely prosciutto di parma) is very subtle. It needs to be sliced VERY thin because really, all it is, is a pig's leg that has been around a while...they tend to get a little "tough".
It is salt-cured, and you can taste that through to the finish. Also, there is a nutty element to the taste...not so much as prosciutto di san daniele, but nutty. Most of the pigs raised for that specific prosciutto eat a diet that consists mainly of chestnuts.
Anyways, bacon in no way equals prosciutto, but we all know what bacon does to almost ANY dish, right?
Scallops and bacon go great together...the smokiness adds another layer of flavor. Most larger grocery stores have prosciutto, like Winn Dixie...something is telling me you're in MS, right Durand?
Bacon in place of the scallops would make an awesome dish, but it wouldn't be the same.
Marinating delicate shellfish is tricky...especially in citrus Usually the acid in your marinade will wind up "cooking" the scallops or shrimp, like in a ceviche.