Prosciutto-Wrapped Scallops

Rating: 3.6 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

By cmmarechal

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
5
Yield:
20 pieces
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
240 calories; protein 10.2g; carbohydrates 2.9g; fat 21g; cholesterol 33.2mg; sodium 946.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful critical review

Singer6
Rating: 3 stars
01/14/2008
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. Read More
Helpful
(14)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Singer6
Rating: 3 stars
01/14/2008
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. Read More
Helpful
(14)
Wilemon
Rating: 3 stars
08/24/2009
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. Read More
Helpful
(7)
JenLikesToBake
Rating: 3 stars
03/18/2012
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. Read More
Helpful
(4)
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