Friday, April 16, 2010

Prosciutto Wrapped Scallops with Wild Rice and Asparagus

Friday night and wanted to make scallops.  I had left-over prosciutto from the spinach & prosciutto pizza that I made earlier this week; so I decided to try something different.

Found this great recipe from Giatta:


  • 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


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.

..but I didn't have black olives in the house, so I kept things simple:

Dried the scallops.  Added a little sea salt and wrapped them in prosciutto.  Baked on 350 degrees for 12 minutes and served with baked asparagus w/ lemon juice and oregano and Trader Joe's wild rice (made with chicken stock and olive oil, instead of water and butter).

Served these with a Rose' from Trader Joes.  Bon appetit.

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