Thursday, December 1, 2011

Prosciutto-wrapped Scallops

To accompany our onion soup with fontina and thyme on Sunday we had prosciutto-wrapped scallops for lunch. Mind you, scallops just may be my favorite seafood and it was the third time in the 10 days that I was home that we had them, but that was a-okay with me because their my favorite, minus the way they make the house smell.

This recipe is also from Giada, same episode as the soup, if she served them together we figured we would too!

Prosciutto-wrapped Scallops 
adapted from: Food Network 


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


1. Preheat the oven to 350 degrees F.
2. In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped. Season both sides of scallops with salt and pepper. Rub each scallop with the tomato mixture.

3.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.

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