1 Video | Photo: Prosciutto-Wrapped Scallops Recipe
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
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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By DannieMarie
Florida
on December 26, 2012
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AHH-MAZING RECIPE!! The scallops were extremely flavorful and tender. The prosciutto added a nice texture and flavor that made the dish just...great. The prosciutto came out perfectly crunchy from the oven. I broiled them for about 3 minutes right before I took them out so they wouldn't burn. I will definitely make this again. Very easy!
By anne424
Mantua, NJ
on September 08, 2012
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TOO SALTY!! between the seasoning of the scallops, the tapenade and the prosciutto the saltiness was way too much. I gave it 3 stars because i liked the concept.
By londonhilton
Norfolk, VA
on May 06, 2012
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This dish was amazing. I've experimented by substituting chunks of chicken breast for the scallops and serving over angel hair pasta rather than salad with wonderful results as well. Thanks Giada
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