Prosciutto-wrapped Scallops

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Seafood

Rated: 4 stars out of 5Rate itRead users' reviews (103)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 15 min
Total:: 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pugliese Mushroom Hodgepodge

Picture of Prosciutto-wrapped Scallops Recipe

Photo: Prosciutto-wrapped Scallops

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 17

View all 17 Appetizer Collections

Comments & Reviews

recipe Prosciutto-wrapped Scallops
Kathy Staten Island, NY 11-09-2009
Flag

Summertime Fav
Rated: 4 stars out of 5

My husband makes this often during the summer down the shore, when the seafood is fresh and cheap. He uses the larger... scallops. The two biggest changes that he made after first trying the recipe are leaving out the olives, I don't really like them and he found the the olivey taste as competing with the sun-dried tomatoes instead of complimenting, and using no salt at all. The prosciutto has enough salt on its own! With these small changes, this had become a dish we eat and serve often.Read more
recipe Prosciutto-wrapped Scallops
David Orlando, FL 10-17-2009
Flag

Nice flavor but overwhelming
Rated: 3 stars out of 5

I thought this recipe was flawed from the beginning, although the taste was wonderful. The scallops were overwhelmed by the... pesto rub and the prosciutto. Although my scallops were a little small, I don't think a larger scallop would have helped. Read more
recipe Prosciutto-wrapped Scallops
Mike Orlando, FL 10-04-2009
Flag

Loved it!
Rated: 5 stars out of 5

I made this for a quick "in between" meals dish. We leave late afternoon for evening church services and it's to early for... dinner, so I made this little number to hold us over. My husband loved it!! I didn't have prosciutto so I substituted bacon instead. I baked a little longer than 15 minutes to crisp up the bacon and it came out fantastic. I had some left over tomato olive mixture so I toasted some bread and spread it on top and my 2 yr old couldn't get enough. It was a great way to use the left over spread. I will definitely be making his again!Read more
recipe Prosciutto-wrapped Scallops
Shannon Montgomery, TX 10-01-2009
Flag

WOnderful and EASY!!
Rated: 5 stars out of 5

I made this tonight and it was wonderful! I served it with Angel Hair Pasta with Pesto and Shrimp on the side. Very easy and... my hubby loved it!Read more
recipe Prosciutto-wrapped Scallops
Helen Richmond, VA 10-01-2009
Flag

Its OK but not "Wow"!
Rated: 3 stars out of 5

Love toppenade but the whole dish lack taste
recipe Prosciutto-wrapped Scallops
Ddbi Mathews, VA 09-22-2009
Flag

Yuk
Rated: 1 stars out of 5

I love Italian food, this was to heavy, to much olive and procuitto, would have been better just sauted in a good sauce. YUK ... YUK YUKRead more