Recipe courtesy of Giada De Laurentiis
Episode: Seafood
Print
Prosciutto-Wrapped Scallops
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

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

Directions

Preheat the oven to 350 degrees F.

In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.

In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Prosciutto-Wrapped Figs

Recipe courtesy of Food Network

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Grilled Scallops

Recipe courtesy of Lan Chirico

Seared Scallops

Recipe courtesy of Alton Brown

Scallops with Pancetta

Recipe courtesy of Laura Vitale

Scallops in Garlic Butter Sauce Served over Fettuccine

Recipe courtesy of Patti LaBelle

Seared Scallops and Prawns with Coconut Sauce and Tomato Mint Salsa

Recipe courtesy of Bal Arneson

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Trending Videos

So Much Pretty Food Here