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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Prosciutto-Wrapped Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions