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Average Rating:
Total Reviews: 2
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By pieceofthepie
on August 19, 2012
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I was so excited to try this recipe ... but wanted to lighten it up a bit ... both from a health and time standpoint! Instead of making the pesto ... I simply tossed the scallops in a bit of EVO, salt and pepper ... then I cut the prosciutto in half lengthwise ... and WoW ... wonderful!
By chefBRT
on December 01, 2011
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This dish was amazing! The salty prosciutto and the mild flavor of the scallops blend perfectly together. Plus the sun-dried tomato sauce is a great base for any sauce. I made an alfredo sauce with the left over scallops and just added some noodles. Primavera! I'm not a big fan of balsamic vinegarette but i used it with pepper on spinach instead of arugula and it was superb. Also I used mini scallops instead of the large ones, there cheaper and i used about four or five in a wrap. I'll definitely use this again. Thanks Giada!!