Prosciutto-Wrapped Scallops Recipe

Name: Prosciutto-Wrapped Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
3
Season both sides of the scallops with salt and pepper.
4
Rub each scallop with the tomato mixture.
5
Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto.
6
Place wrapped scallops in a buttered baking dish, seam side down.
7
Bake until scallop is cooked through, about 15 minutes.
8
In a medium bowl, toss the arugula with the balsamic vinegar.
9
Season the arugula with salt and pepper.
10
Place the arugula on a serving platter or divide among individual dishes.
11
Top with the scallops and serve immediately.

138

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Prosciutto-Wrapped Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto-Wrapped Scallops

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