Prosciutto-Wrapped Scallops

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped pitted black olives (about 10 olives)
  • 1/4 cup extra-virgin olive oil
  • 12 medium scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 slices prosciutto
  • 2 cups arugula
  • 1 1/2 tablespoons balsamic vinegar
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.

  • Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.

  • In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.


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    This recipe is featured in:

    Easy Holiday Appetizers