I love scallops, and this is one of my favorite ways to eat them. The scallops are tossed in a sauce made from sundried tomatoes, black olives, and basil, and then they’re wrapped in prosciutto. Baked in the oven, they’re nice and tender with a bit of saltiness from the prosciutto and a lot of olive-oily goodness from the sauce.
Source: Giada De Laurentiis
Making this recipe, I only use a drizzle of olive oil in the sauce rather than the 1/4 cup called for. Since this leaves the sauce thicker than it should be, it doesn’t stick as well to the scallops, so I pat the leftover sauce atop each scallop. This way, you still get all of the flavor from the sauce, without so much oil. I also omit the salt called for in the recipe, because prosciutto is plenty salty on its own. Actually, I reduce the amount of prosciutto for this reason as well. Here’s the recipe as I make it.
1/4 cup chopped sundried tomatoes
2 tablespooons chopped fresh basil leaves
2 tablesppons chopped black olives
A drizzle of extra virgin olive oil (I used the oil from the jar of sundried tomatoes)
8 medium scallops
1/4 teaspoon black pepper
4 slices prosciutto, each sliced in half
1. Preheat the oven to 350.
2. In a food processor, add the tomatoes, basil, olives and olive oil and process until finely chopped.
3. Season both sides of the scallops with pepper. Rub each scallop with the sauce mixture. Wrap each scallop in a half slice of prosciutto. Place the wrapped scallops in a greased baking dish, and top with the leftover sauce mixture.
4. Bake until the scallops are cooked through, about 15 minutes.