Recipe By cmmarechal
Published Jun 8th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 20 pieces Calories 240.2

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

Recipe Ingredients

  • ¼ cup sun-dried tomatoes
  • ¼ cup black olives
  • 1 tablespoon dried basil
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 20 scallops
  • 10 slices prosciutto

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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

  • Calories 240.2
  • Carbohydrate 2.9 g
  • Cholesterol 33.2 mg
  • Fat 21 g
  • Fiber 0.8 g
  • Protein 10.2 g
  • Saturated Fat 5.2 g
  • Sodium 946.9 mg
  • Sugar 1 g


  1. 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 - Read more ...
  2. 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.
  3. 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 - Read more ...

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