Prosciutto-wrapped Scallops

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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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Great flavor of the paste olive/tomato paste with the scallop. The prosciutto gets kind of crunchie.I added a little lemon to enhance the flavor of the scallop. Another great and easy dish from G

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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!

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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.

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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.

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I love this recipe for Scallops!! It has become a Christmas Even dinner tradition in our home! I am leary of cooking with any kind of seafood, but I have found a wonderful fishmonger in my neighborhood who sells the best sea scallops I've ever seen. I can also buy a sundried tomato pesto in my local store that I use instead of the ingredients in the recipe and that works perfectly! This is a favorite recipe and well worth the expense.

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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.

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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.

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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!

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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!