Prosciutto-Wrapped Scallops

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I made this but I didn't use the olive-tomato paste and it was simply delicious! Salty and meaty and just wonderful! I made it for my dad's birthday and he love it.

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I must say that this was a wonderful and sumptious dish. We changed the recipe a tad to have the olive/sundried tomato as a topping instead of rolling the scallops into the mixture. At the last minute we broiled the scallops to give it the extra punch. What a wonderful recipe for a wonderful night.

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These scallops were delicious and easy to make. This recipe makes a LOT... great for a crowd!

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I didn't want to overwhelm the taste of the scallops, so I skipped the tomato olive paste. I just wrapped each scallop in a single thin layer of prosciutto and baked them and they were fabulous. The contrast of the sweet scallops and the salty prosciutto worked well together. I served them over a bed of spinach sauteed with a little garlic and olive oil. My family loved it!

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Hi, Just wondering about the black olives. I'm ceratin she used sundried tomato with possibly bacon and olive oil but this recipe appears to be different from the 2/5/08 show. I will still give it a good rating since I will use the ingredients and the method she described. It sounds fantastic.

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Thanks for the previous reviews. You all inspired me to give it a try. I used fresh, Under 10 sized scallops as that is what the market had on hand (fresh, not previously frozen. I was suprised at the sweet taste of the scallops when cooked with the tomato mixture but it was nonetheless declious. Though there would be more salt taste given prosciutto (I used Parma,the best I can get. I also used the "juice" from baking on the argula with the dressing....made for delicious mixture of tastes. Definitely will make again. Have plenty of left overs as a serving of 1 one was enough for me and 2 for my husband given collosal size of the scallops. Am planning on 1 with salad for lunch! Enjoy..on to shrimp next!

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I made this dish for xmas eve and I thought it was great. The one change I made is that I did not use the prosciutto. I loved the sundried tomato/olive pesto - I bet it would be great as a sauce over pasta or on bruschetta. I will make it again!

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DONT TRY TO MAKE THEM AGAIN WITHOUT A FOOD PROSESSER! OR AT ALL!!! NOT VERY TASTEY. JUST STICK WITH THE BREAD PUDDING

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Again I read the reviews before I started this one and implemented some advice. I mainly used less prosciutto around the scallops. I simply cut the slices in half lengthwise and wrapped with those. We ended up cutting the scallops across in half to stretch out the 'amount' that was placed on each salad...for the smaller ones, I found even less prociutto was enough. This dish had such wonderful flavor, not one plate had anything left on it...I'd say that's a complement!!! Also, I did drizzle a bit of olive oil with the vinegar...DELICIOUS!!!

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Absolutely wonderful. Scallops were flavored wonderfully and melted in the mouth.