Prosciutto-Wrapped Scallops

Prosciutto-Wrapped Scallops

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cmmarechal 0

"What makes these scallops special is that they are coated in a tomato olive mix before being wrapped in prosciutto and baked."
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40 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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


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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 d...

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.

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 goi...

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