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Prosciutto-Wrapped Scallops

Prosciutto-Wrapped Scallops

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
cmmarechal

cmmarechal

What makes these scallops special is that they are coated in a tomato olive mix before being wrapped in prosciutto and baked.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the tomatoes, olives, basil, olive oil, salt and pepper into the bowl of a food processor and pulse until all of the ingredients are well blended and the consistency is almost smooth. Scrape the tomato and olive marinade into a large bowl; toss the scallops in the mixture until well coated.
  3. Cut prosciutto slices in half lengthwise and wrap each piece around one scallop. Arrange wrapped scallops on a baking sheet and bake in preheated oven for twenty minutes.
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Reviews

MATTSBELLY
14

MATTSBELLY

1/14/2008

This is almost the EXACT recipe made by Giada DeLaurentiis (Everyday Italian) on the Food Network... The only diffenence here is the dried basil - she uses fresh! We made it using her recipe directions which was to rub each scallop with the olive mixture rather than toss. I don't eat scallops but my fiance said they were OK. The olive mixture he said lended an odd but not bad flavor. Very pretty presentation though and easy to make up ahead and bake when desired.

Wilemon
7

Wilemon

8/24/2009

This was not our favorite and am thinking due mostly to the black olives; will try again leaving out the olives and add some fresh garlic.

mukaikubo
4

mukaikubo

3/18/2012

This was ok; we made as directed but cooked on the grill instead of in the oven. The flavors of tomato and basil came through strongly, but didn't really work with the prosciutto. And if I'm going to buy scallops, I'd prefer a recipe that really lets the scallop flavor shine instead of masking it with other things. So I won't make this again.

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