MICHAELIS' FAMILY RECIPES

PROSCIUTTO-WRAPPED SCALLOPS

A recipe from Giada De Laurentiis

Italian Dinner

4 servings

INGREDIENTS

  • sun-dried tomatoes, chopped
    1/4 cups
  • fresh basil, chopped
    2 Tbsp
  • black olives, chopped
    10 quantity
  • evoo
    1/4 cups
  • medium scallops
    12 quantity
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • prosciutto slices
    12 quantity
  • arugula
    2 cups
  • blasamic vinegar
    1 1/2 Tbsp

STEPS

  1. Preheat oven to 350 F
  2. In food processor, add tomatoes, basil, olives, and olive oil and process until finely chopped
  3. Season both sides of scallops with salt and pepper. Rub each scallop with tomato fixture
  4. Fold each slice of prosciutto in half lengthwise, and wrap scallops
  5. place wrapped scallop in buttered baking dish, seam side down. Bake until cooked through, about 15 min.
  6. Ina medium bowl, toss arugula with balsamic vinegar. Season with salt and pepper
  7. Place arugula on serving platter or divided. Top with scallops and serve immediately

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