Prosciutto-wrapped Scallops

By traciesparks

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!!

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

Details

Preparation time 30mins
Cooking time 45mins
Adapted from cookingchanneltv.com

Preparation

Step 1

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.