Prosciutto-wrapped Scallops

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Seafood

Picture of Prosciutto-wrapped Scallops Recipe 1 Video | Photo: Prosciutto-wrapped Scallops Recipe
Rated 4 stars out of 5
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Total Time:
45 min
Prep
30 min
Cook
15 min
Yield:
4 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 100 reviews

  • on January 01, 2012

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    I made this for our yearly app off and won! I used jarred sun dried tomato with capers no olives and came out great!

    people found this review Helpful.
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  • on April 23, 2011

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    I made this before and it was delicious. Am making today for a party tonight. I used jarred sun dried tomato pesto and no olives and no added salt though.

    people found this review Helpful.
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  • on December 30, 2009

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    We thought this recipe was going to be great...but there's something weird about the combo of a fish and a meat. The flavor of the prosciutto overpowers the natural buttery-ness of the scallop. The sauce is good though....it would be tasty to try on some pasta.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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