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Prosciutto-wrapped Scallops
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Seafood Overall User Rating: 
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jealousy?
07/17/2008 at 05:08pm
User: Anonymous User Rating:
what is wrong with you people? how many people did she sleep with to get the job? Give me a break!!! get a life!!!
Fabulous and easy!
05/01/2008 at 08:11pm
User: VIVIENNE from Long Beach, CA User Rating:
I used jarred sundried tomato/bruschetta topping, and I did cut the prosciutto in half, rather than double it up. So fabulous!!!
prosciutto wrapped scallops
03/12/2008 at 01:21pm
User: Anonymous User Rating:
great dish
Tasty and Easy!
03/07/2008 at 01:55pm
User: Mariah from Chula Vista, CA User Rating:
So easy to make and tons of flavor! My husband LOVED it. Great recipe.
Left out the paste
03/01/2008 at 04:49pm
User: Johanna from Portage, MI User Rating:
I made this but I didn't use the olive-tomato paste and it was simply delicious! Salty and meaty and just wonderful! I made it for my dad's birthday and he love it.
magnificent!!!!
02/16/2008 at 06:22pm
User: olesja from brick, NJ User Rating:
I must say that this was a wonderful and sumptious dish. We changed the recipe a tad to have the olive/sundried tomato as a topping instead of rolling the scallops into the mixture. At the last minute we broiled the scallops to give it the extra punch. What a wonderful recipe for a wonderful night.
delicious!!!!
02/14/2008 at 04:53pm
User: Anonymous User Rating:
These scallops were delicious and easy to make. This recipe makes a LOT... great for a crowd!
Keep it Simple
02/05/2008 at 08:45pm
User: Carol from Manhattan Beach, CA User Rating:
I didn't want to overwhelm the taste of the scallops, so I skipped the tomato olive paste. I just wrapped each scallop in a single thin layer of prosciutto and baked them and they were fabulous. The contrast of the sweet scallops and the salty prosciutto worked well together. I served them over a bed of spinach sauteed with a little garlic and olive oil. My family loved it!
I'm certain there was some sundried tomato and bacon
02/05/2008 at 03:02pm
User: Judith from Bend, OR User Rating:
Hi, Just wondering about the black olives. I'm ceratin she used sundried tomato with possibly bacon and olive oil but this recipe appears to be different from the 2/5/08 show. I will still give it a good rating since I will use the ingredients and the method she described. It sounds fantastic.
A Bit Sweet
01/31/2008 at 07:50am
User: Carolyn from Moon Township, PA User Rating:
Thanks for the previous reviews. You all inspired me to give it a try. I used fresh, Under 10 sized scallops as that is what the market had on hand (fresh, not previously frozen). I was suprised at the sweet taste of the scallops when cooked with the tomato mixture but it was nonetheless declious. Though there would be more salt taste given prosciutto (I used Parma,the best I can get). I also used the "juice" from baking on the argula with the dressing....made for delicious mixture of tastes. Definitely will make again. Have plenty of left overs as a serving of 1 one was enough for me and 2 for my husband given collosal size of the scallops. Am planning on 1 with salad for lunch! Enjoy..on to shrimp next!
Brava
12/27/2007 at 04:47pm
User: Cathy from Hopewell Junction, NY User Rating:
I made this dish for xmas eve and I thought it was great. The one change I made is that I did not use the prosciutto. I loved the sundried tomato/olive pesto - I bet it would be great as a sauce over pasta or on bruschetta. I will make it again!
not very easy to make scallops
11/22/2007 at 01:48pm
User: Anonymous User Rating:
DONT TRY TO MAKE THEM AGAIN WITHOUT A FOOD PROSESSER! OR AT ALL!!! NOT VERY TASTEY. JUST STICK WITH THE BREAD PUDDING
Another Winner
11/12/2007 at 04:30pm
User: Shellee from Thousand Oaks, CA User Rating:
Again I read the reviews before I started this one and implemented some advice. I mainly used less prosciutto around the scallops. I simply cut the slices in half lengthwise and wrapped with those. We ended up cutting the scallops across in half to stretch out the 'amount' that was placed on each salad...for the smaller ones, I found even less prociutto was enough. This dish had such wonderful flavor, not one plate had anything left on it...I'd say that's a complement!!! Also, I did drizzle a bit of olive oil with the vinegar...DELICIOUS!!!
Perfect
11/06/2007 at 04:55pm
User: Anonymous User Rating:
Absolutely wonderful. Scallops were flavored wonderfully and melted in the mouth.
illogical
10/29/2007 at 05:11pm
User: Patty from Grass Valley, CA User Rating:
The flavor of the scallops are too delicate to stand up both the sun dried tomatoes,and prosciutto. I used the freshest scallops mind you. I knew this would be the case from the start, but my boyfriend got fooled by the looks of the dish and I felt I had to teach him a lesson. He did not have the advantage of growing up in NYC amongst some of the best restaurants in the world. I have seen the host of Everyday Italian and I am not impressed. Most her dishes are all show and no go, very weak in flavor combos. I wonder how many she slept with to get that job.....
Ok dish... A little salty
10/04/2007 at 10:39am
User: Emily from White Plains, NJ User Rating:
The dish was good, but a little too salty. I found that there was way too much prosciutto wrapped around the scallops. The next time a make this dish, I will only use 1/2 the prosciutto on each scallop. The sundried tomatoe mixture was excellent.
Super easy and pretty
10/04/2007 at 09:24am
User: Jenny from Covington, LA User Rating:
This has got to be the easiest gourmet recipe I have ever made. It took less than 10 minutes to have it oven ready and it came out delicious. I used a pre-prepared sun dried tomato pesto and then added some chopped fresh basil. Perfect for a fast weeknight supper that is light and delicious. Next time I'm going to try using small bay scallops and try just dicing up the prosciutto and mixing everything together in a small casserole dish.
Disappointed
09/28/2007 at 06:29pm
User: MARY from Cornwall on Hudson, NY User Rating:
I normally love Giada's recipes but this was very disappointing. The prosciutto absolutly overwhelmed the delicate flavor of the scallops. My guests removed the meat and ate the scallops only. If I make it again I would not use the proscuitto.
Really Yummy But - - - -
09/04/2007 at 08:36pm
User: Sheila from Alexandria, VA User Rating:
This is a GREAT recipe, but I have a couple of minor suggestions: Giada tends to use too much salt, SO - I eliminated the 1/4 tsp. in the recipe AND I suggest cutting the prosciutto in half. This would make the prosciutto a little crispier and the whole dish less salty. Try it - it's really delicious and SO easy. Make it up and pop in the oven when everyone arrives for a quick and impressive meal. Serve with some crusty bread and you're done!
AMAZING!
08/29/2007 at 07:51am
User: Anonymous User Rating:
By far, these were the best scallops I've ever made! the flavor was great. I will definitely make these again
prosciutto-wrapped scallops
07/26/2007 at 04:05pm
User: lisa from commack, NY User Rating:
I made this meal for my husband and he loved it. So did I, as I love all of Giada's recipes. The only change I made was I omitted the salt. This recipe has so much flavor you do not need the extra salt. Lisa from Commack,NY
wonderful scallops!!
07/21/2007 at 02:44pm
User: Tina from GARDEN RIDGE, TX User Rating:
I tried this on my husband and father-in-law. It was a real hit!
Wonderful
07/13/2007 at 01:18am
User: Anonymous User Rating:
Wonderful recipe!
RC
06/04/2007 at 10:27am
User: Ron from COSBY, TN User Rating:
EASY AND TASTY. GOOD FOR APPETIZER OR MAIN COURSE.
quick & delicious
05/27/2007 at 01:54pm
User: Tracy from Clarksville, TN User Rating:
Excellent...use kalamata olives for a richer flavor
Best Scallop Appetizer Ever!
05/10/2007 at 06:58pm
User: S from Hebron, CT User Rating:
I served this as an appetizer at my father's birthday, followed by the Crab and Ricotta Canneloni(sp.). My dad said he could have eaten the scallops as a meal instead of an appetizer! We all loved the scallops. Something about that pesto/marinade made the plate come together very nicely...DELICIOSO! THIS RECIPE IS A KEEPER!
disappointed
04/30/2007 at 04:38pm
User: PAMELA from north arlington , NJ User Rating:
I really looked forward to this dish and I was very disappointed. The flavors just didn't do it for me
YUM!
03/23/2007 at 01:49pm
User: Anonymous User Rating:
What an easy yet elegant and tasty appetizer! Made these for a get-together with friends and they were a huge hit!
Another Giada Masterpiece
03/06/2007 at 11:38am
User: ANITA from Hoschton, GA User Rating:
I made these as an appetizer over spring mix with blue cheese crumbles and champagne dressing. Wow! A wonderful dish which I will make again and again.
Very Good
03/03/2007 at 05:09pm
User: Anonymous User Rating:
Quick and Easy
good but too salty
02/28/2007 at 02:43pm
User: Florence from Chicago, IL User Rating:
I have tried this recipe the other day. I used jumbo scallops from Dirk's Fish, really good ones, and I found that the prosciutto completely overpowers the taste of the scallops. I would use only half a slice of prosciutto next time, instead of a full slice folded in half. I would also not put any salt on the scallops since the prosciutto is already quite salty. Other than that, it was good and the prosciutto kept the scallops very moist while cooking in the oven.
Too many flavors going on!
02/25/2007 at 12:32pm
User: Andrea from Atlanta, GA User Rating:
The recipe sounded great, so I opted to try it. I was afraid the sundried tomato mixture might be too much for the recipe...and it was. I think there were too many flavors going on with the proscuitto and scallops. Next time might omit or modify the tomato mixture.
Scallops
02/15/2007 at 11:53am
User: Kelly from Dallas, TX User Rating:
I enjoyed the sun dried tomatoes but the prosciutto didn't really do it for me. Not crisp enough. Maybe I'll try flipping the scallops to crisp the bottom better... or pan sear with a toothpick to keep them together.
Haven?t tried it yet but it looks good.
02/14/2007 at 03:16pm
User: John from Dallas, TX User Rating:
Haven?t tried it yet but it looks good.
good-,,,but....
02/08/2007 at 07:14pm
User: Monica from Riverside, CA User Rating:
This tasted good. However, my husband and I thought that the prosciutto was really too overpowering. The flavor of the scallops got lost. I might try using 1/2 of the prosciutto (cut lengthwise) instead of folding it in half.
awesome!! and oh soo delicious!!
02/05/2007 at 01:54pm
User: julie from vancouver, WA User Rating:
once again Giada hits a home run with this recipe!! simple and oh soo yummy! thanks Giada
Amazing
02/05/2007 at 12:24pm
User: Anonymous User Rating:
I made these as an appetizer this weekend and my fiancee and best friend LOVED them. These are so elegant and fun to make, they will become a regular dish for me.
Sooooo Goodddd
02/01/2007 at 02:06pm
User: Geneva from Tampa, FL User Rating:
I tried this dish before and my family now look for the dish at lease once a week. We are seafood lovers.
Great idea
01/28/2007 at 07:55pm
User: Anonymous User Rating:
This is a great recipe. As others have said, cutting the prosciutto in half lengthwise works really well. The prosciutto would have been too overwhelming a flavor.
scallops
01/26/2007 at 05:44pm
User: patricia from perry, FL User Rating:
very easy to make and taste great
The BEST
01/21/2007 at 07:39pm
User: Anonymous User Rating:
I have made this 3 times and each time I use less balsamic.
xqqxz
01/01/2007 at 08:10pm
User: Anonymous User Rating:
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Wow
12/24/2006 at 04:22pm
User: Brian from Pound Ridge, NY User Rating:
Very easy to make and wow what a taste! It takes 30 minutes from start to finish and well worth the time. Make a large amount it makes a great leftover when reheated!
Fabulous and easy
12/18/2006 at 04:31pm
User: Susan from Milwaukee, WI User Rating:
So easy and still impress your friends. I might omit the olives next time. I can't say they flavored the dish. But add them if you like. Very delicious. (Spend the extra money and buy good scallops.)
Easy and Great!
12/09/2006 at 09:00pm
User: Anonymous User Rating:
We loved it!
SIMPLE AND DELICIOUS
12/04/2006 at 08:24pm
User: cynthia from oakland, CA User Rating:
VERY EASY AND MY HUSBAND LOVED IT!
a taste of heaven
11/29/2006 at 11:50am
User: Renee from Lexington, OH User Rating:
These were "out of this world' delicious! As I was preparing them, I thought to myself, "Mine aren't nearly as neat as Giada's!" They were actually quite messy to put together... but, oh so worth the mess! I served just the scallops as an appetizer, without the greens and balsamic. Everyone I served them to raved about them and requested the recipe. I'll be making these again and agian... Thanks to Giada for a fantastic recipe!
great recipe
11/20/2006 at 06:17pm
User: bob from Northford, CT User Rating:
A bit of work involved, though nothing too complicated. Definitely worth the effort.
Everyone loved it
11/11/2006 at 08:58pm
User: Anonymous User Rating:
I made this for my brother in law and he loved it, he is the pickiest eater in the world.
heavenly scallops
11/10/2006 at 09:50am
User: Anonymous User Rating:
wonderful, fabulous
Taste of the scallops lost
11/04/2006 at 11:59am
User: Wayne from The Villages, FL User Rating:
The delicate taste of good (dry) sea scallops is lost to the overwhelming taste of the prosciutto. We wound up unwrapping the scallops to enjoy them.
an acquired taste
10/31/2006 at 08:32pm
User: SUSAN from MAPLETON, ME User Rating:
I love scallops, but this recipe just didn't do it for me, proscuitto must be an aquired taste and like others it was too salty. I would not make this recipe again.
Delicious Scallops
10/27/2006 at 01:07pm
User: Leslie from Northridge, CA User Rating:
What a an easy flavorful scallop meal. Giada does it again! Simply delicious!
who needs dinner
10/12/2006 at 05:11pm
User: Jennifer from Hollister, CA User Rating:
I made these for a special dinner with my hubby and they were a huge hit. They were so good that we ate them all and had to save the dinner for another night. I can't wait to make these for company.
A HIT!
09/19/2006 at 12:12pm
User: Holly from Tampa, FL User Rating:
I also cut the prosciutto in 1/2 when I wrapped the scallops and it turned out fantastic. I also loved this recipe because I could make it a head of time and just stick it in the oven. Perfect for my dinner party and everyone loved it. Thanks!
Really tasty!
09/18/2006 at 07:40pm
User: Lisa from Trafford, PA User Rating:
I love scallops and this was a wonderful new way to make them. Very, very tasty with all of the different ingredients. I'd never used prosciutto before, and it seemed kind of hard to me, but otherwise, this was a really enjoyable entree salad.
Excellent
09/16/2006 at 10:14pm
User: Anonymous User Rating:
I used chopped ham instead of prosciutto. The meal was easy to make and doesn't have to be expensive to buy. I requested the women in the seafood department in a local supermarket to get sea scallops. I received about 7. It was less expensive to buy them this way instead of buying they by the pound. Cost me over 3 dollars and the slices of ham with about 45 cents. I served the dish to my parents and they both seem to enjoy it. I eat the scallops and a hoagie. Thanks Giada for the recipe.
DELISH!
09/16/2006 at 09:02am
User: STEPHANIE from FALL RIVER, MA User Rating:
BETTER THAN SCALLOPS AND BACON COULD EVER BE! VERY EASY TO MAKE AND THE SUNDRIED TOMATO PASTE WILL BE GOOD ON LOTS OF THINGS, NOT JUST SCALLOPS. IT WAS A HUGE HIT AT DINNER LAST NIGHT!
A Wonderful Treasure
09/05/2006 at 02:01pm
User: MEEGAN from Convent Station, NJ User Rating:
I made these scallops for a Labor Day lunch party and everyone raved about them. Great flavor from the prosciutto and the tomatoe/olive mixture - really surprised everyone. I was surprised at how easy they were to make. I made them ahead of time and pulled them out of the refrigerator about 1/2 hour before I was ready to bake them. Huge success.
Prosciutto-wrapped scallops
09/02/2006 at 01:36pm
User: Anonymous User Rating:
This recipe was easy and full of flavor, not to mention super healthy yet very satisfying. It's a great combination of ingredients. We mixed the arugala with baby spinach because arugala is hard to find but it was still wonderful.
Very Good - needs some kick
08/29/2006 at 10:21pm
User: Kristy from San Antonio, TX User Rating:
My husband hates scallops, but loves Prosciutto. So I gave it a shot. He loved it. Next time we will add some garlic to give it some kick.
Easy and delicious
08/29/2006 at 02:31pm
User: Anonymous User Rating:
This was so easy, and it was a bit hit with my guests. Looked like I went to much more work than I actually did.
Too Salty!
08/29/2006 at 06:25am
User: andrea from new york, NY User Rating:
I am a huge fan of Giada's and have made many of her recipes, to rave reviews. I will, however, toss this recipe. The prosciutto, combined with the olives, makes the recipe far too salty. The scallops simply become lost in the mix.
I love scallops.
08/27/2006 at 07:19pm
User: Anonymous User Rating:
You are my lidol you are sooo pretty and i love your cooking as well.
Absolutely "delish"!!!!!
08/27/2006 at 02:12pm
User: Anonymous User Rating:
What a terrific dish. We followed the recipe with one small modification: instead of folding the slice of prosciutto in half, we cut it and used one layer which solved the problem posted in some reviews about the prosciutto overpowering the scallops. We served this as an appetizer at a dinner party and they disappeared so quickly that next time I will made double!!! I am not sure what the problem is with the people who complained in their reviews that the oven temperature was left out. It is right there under the ingredients!!!! When a recipe doesn't turn out right, it is usually because you haven't read it properly. What is with you people???? I will definitely be making this again soon.
EXCELLENT, EXCELLENT, EXCELLENT!!!!
08/27/2006 at 07:57am
User: ELLEN from Miami, FL User Rating:
This is a EXCELLENT recipe !!! For those who said there was NO temp for the baking it is there says Preheat oven to 350?. This is a keeper in my house!! Ellen
flav-O-lious
08/22/2006 at 10:34am
User: tonya from Jacksonville, FL User Rating:
Love it! Love It! It was a last minute hit in my house over the weekend. Thank you!!
Prosciutto-wrapped Scallops
08/20/2006 at 12:35pm
User: Nydia I. from Gurabo, PR, PR User Rating:
The constras od flavors from the tomatoes and olives with the prosciutto and the scallops is wonderfull. They look so nice and they are so easy to preapared.
delicious
08/09/2006 at 05:30pm
User: Anonymous User Rating:
This was very good, the scallops were so tender --
FANTASTIC- PERFECT PARTY FOOD
08/07/2006 at 04:18pm
User: Amanda from New Brunswick, NJ User Rating:
I made this with several other appetizers for a party and they were a hit! I loved baking them vs. broiling- not chewy at all! The temperature is missing, I did it at 350 degrees- perfect! So EASY!
Molto Bela - Giada
08/06/2006 at 12:21pm
User: Francine from Glendale, AZ User Rating:
I made this recipe for myself and 3 days worth of wonderful dinners. All you need along side it is a salad. Ciao Bela
Angela, Slidell, LA
07/29/2006 at 12:33pm
User: Angela from Slidell, LA User Rating:
I made this as an appetizer to take to a friends house. It was so simple to make and everyone just loved them. Will definetly be making these again.
sCALLOPS
07/22/2006 at 02:36pm
User: Anonymous User Rating:
AMAZING. SO JUICY AND DELICIOUS
Really good!
07/17/2006 at 05:46pm
User: Angie from Willoughby, OH User Rating:
I made this for a small dinner party and everyone was raving on how great this recipe was! I felt like a million bucks - thanks Giada!
sea scallops
07/17/2006 at 03:15pm
User: Anonymous User Rating:
a simply but delious and tasty dish
salty prosciutto vs. mild scallops
07/16/2006 at 06:43pm
User: Anonymous User Rating:
I made this recipe and my beloved and I agreed that the salty prosciutto as well as the spice arugula mask the flavor of the scallops.
Good, but...
07/16/2006 at 05:57pm
User: Anonymous User Rating:
First, I think it is sloppy to leave the baking temperature out of the recipe. Shame on you, Food Network. My comments on the recipe itself are: 1) I think folding a piece of proscuitto in half horizontally then wrapping it around the scallop yielded a proscuitto shell that was much too thick and chewy and overpowering to the scallop. My husband and I were pealing the proscuitto off so we could eat the scallops, and trust me, we are big proscuitto lovers. Next time I will cut the proscuitto in half horizontally, then wrap each scallop in single-ply. 2) I thought it was weird that the recipe called for dressing the arugula in balsamic vinegar alone. Didn't work for us, so I ended up making a vinaigrette of 1 tbsp. balsamic, 2 tbsps. olive oil, and a minced small clove of garlic. I tossed the arugula is as much of this dressing as was needed to have lightly coat it, then I seasoned it with salt and pepper. 3) We really enjoyed the scallops themselves. Loved the sundried tomato mixture on them. The overall flavors in the recipe were terrific, and I will definitely make this again with the modifications I mentioned above.
Scallops
07/13/2006 at 04:15pm
User: GWEN from Lone Tree, CO User Rating:
No temperature was included for baking this dish....I used 350. Dish may need a hotter oven for aa shorter period of time.
Fast & Delicious!
07/13/2006 at 02:07pm
User: Anonymous User Rating:
I tried this recipe after watching Giada make the dish on her show. I ran to the market and made it for dinner. Ingredients were simple and it was easy and fast to make. My family loved it and wants to have it again - soon! I substituted the sun dried tomatoes (my family doesn't care for them) and it came out very flavorful and delicious. I was surprised because I thought the prosciutto would overpower the delicate scallops, but it's a perfect combination and definitely healthier than using bacon. Try it - you'll love it!
Baked scallops
07/12/2006 at 03:17pm
User: Anonymous User Rating:
Would like to know the temperature to bake the prosciutto wrapped scallops
prosciutto-wrapped scallops
07/12/2006 at 10:40am
User: luz from sw.ranches, FL User Rating:
dont have comentaries
Pretty and Delicious!
07/10/2006 at 05:49pm
User: GINA from Miami, FL User Rating:
This was easy to make and looked great when it came out of the oven. Baked it at 350 for 15 minutes, just right. This will make a terrific first course for our next dinner party club get together. Two or three scallops per person for a starter would be a good amount. Tasted great with the arugula. will make again!
superb!
07/09/2006 at 03:27pm
User: JAYSON from Moore, OK User Rating:
I also baked these at 350. I did not have prosciutto so used bacon instead. Very good. I popped these under the broiler to finish crisping the bacon and they turned out wonderful. Will definately make again!
Easy & Tasty
07/09/2006 at 11:44am
User: ANDREW from Germantown, MD User Rating:
I'm not sure why this is rated as medium difficulty, as it was very easy to make. The fruity tomato-olive pesto was the perfect compliment to the sweet scallops and salty prosciutto. I also baked mine at 350, and the scallops were juicy and just cooked through. Excellent!
EXCELLENT DISH!!
07/08/2006 at 08:49pm
User: Anonymous User Rating:
My husband and I saw this recipe air today and decided to try it straight away. We love scallops and prosciutto, so we knew we had to try it. It is absolutely amazing!! We do not care for olives, so we left them out. This is an excellent 1st course dish! We noticed the recipe does not specify the temperature at which to bake the scallops at: 350.