Andy's Prosciutto Scallops

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"If you like bacon-wrapped scallops, you will love these. They are a little more expensive to make but well worth it!"
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45 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1513 mg
  • 61%

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). Grease a large baking dish with butter.
  2. Place olive oil, sun-dried tomatoes, basil, and olives in a food processor; pulse until finally chopped.
  3. Season scallops with seafood seasoning, salt, and pepper. Fold each slice of prosciutto in half lengthwise. Rub tomato mixture over scallops and wrap each with a slice of prosciutto. Arrange wrapped scallops on the prepared baking dish, seam sides down.
  4. Bake in the preheated oven until prosciutto is crispy and scallops are opaque, about 15 minutes.



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