Prosciutto-Wrapped Scallops

Name: Prosciutto-Wrapped Scallops
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: italian
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Seafood

Prosciutto-Wrapped Scallops

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

285

Total Fat

19

Saturated Fat

3

Carbohydrates

6

Dietary Fiber

1

Sugar

2

Protein

22

Cholesterol

50

Sodium

1578

Total: 45 min
Prep: 30 min
Cook: 15 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

285

Total Fat

19

Saturated Fat

3

Carbohydrates

6

Dietary Fiber

1

Sugar

2

Protein

22

Cholesterol

50

Sodium

1578

Total: 45 min
Prep: 30 min
Cook: 15 min

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.