| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 285 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 50 mg |
| Sodium | 1578 mg |
Reviews
There are some issues with this recipe. I used very good prosciutto but the meat does not hold up to wrapping around scallops. It simply fell apart! Maybe prosciutto is better outside of the US? I might try again using bacon. The sun dried tomato tapenade was wonderful!! I left out the olives because I don’t do olives. I loved the arugula with balsamic but my daughter thought she’d prefer it with just a squeeze of lemon juice. (And I’m planning to use that sun dried tomato spread on some flatbread soon!)
I made the recipe exactly as is except I cut back on the salt.
The recipe was extremely easy, looked very elegant on the plate, and was delicious! Another win by Gilda.
I will make this as a regular part of my “scallop rotation”!
The recipe was extremely easy, looked very elegant on the plate, and was delicious! Another win by Gilda.
I will make this as a regular part of my “scallop rotation”!
I wanted so bad to write a good review but this was disappointing to us also, but after adding fresh lemon after cooking it was much better; we expected more flavor than it had. However, the tampenade was awesome and I will use that on some foccacia or similar as an appetizer. The scallops were ok but for all of the effort it was better, eaier and cheaper to have them sauteed in the skillet with a little EVOO and butter for a few short minutes than this was. Re: the reviewer who said to chop things instead of using the food processor, I agree, but Giada also used a mini-processor and I think that would be much more effective than a large one and that’s what I used.
It was good
It was good
It was good
It was good
Delicious. I used dry sun dried tomatoes, but had to add more olive oil to the pesto. I also cut the prosciutto in half, and after cooking the scallops broiled them for 2-3 min to get it crisp. I had to add salt to the pesto. I will be making this recipe again.
I made this as an app for Easter and it was a big hit! I used sun dried tomatoes not pack in oil I also put the pancetta on top of the scallop worked out great
Maybe I did something wrong, or bought poor ingredients, but Uggh! -I wont make this again. I found them too oily and the flavors covered up the delicate scallops. Maybe I ddi something wrong, but I’ll stick with Ina Garten’s Scallops Provencal.