Ingredients
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sun-dried tomatoes, chopped1/4 cups
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fresh basil, chopped2 Tbsp
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black olives, chopped10 quantity
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evoo1/4 cups
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medium scallops12 quantity
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salt1/4 tsp
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black pepper1/4 tsp
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prosciutto slices12 quantity
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arugula2 cups
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blasamic vinegar1 1/2 Tbsp
Steps
- Preheat oven to 350 F
- In food processor, add tomatoes, basil, olives, and olive oil and process until finely chopped
- Season both sides of scallops with salt and pepper. Rub each scallop with tomato fixture
- Fold each slice of prosciutto in half lengthwise, and wrap scallops
- place wrapped scallop in buttered baking dish, seam side down. Bake until cooked through, about 15 min.
- Ina medium bowl, toss arugula with balsamic vinegar. Season with salt and pepper
- Place arugula on serving platter or divided. Top with scallops and serve immediately