Prosciutto-Wrapped Scallops

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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!

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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.

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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.