Prosciutto-Wrapped Scallops

Name: Prosciutto-Wrapped Scallops
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 20
Cuisine: Global
Ingredients: 59 milliliters black olives; 1 Tbsp dried basil; 1 teaspoons ground black pepper; 59 milliliters olive oil; 10 slices prosciutto; 1 teaspoons salt; 20 scallops; 59 milliliters sun-dried tomatoes

Prosciutto-Wrapped Scallops requires roughly 40 minutes from start to finish. One serving contains 57 calories, 3g of protein, and 5g of fat. This recipe serves 20. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have olive oil, basil, scallops, and a few other ingredients on hand, you can make it.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Marinade

Scallops

Tomato

Olives

Basil

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Prosciutto

Scallops

Wrap

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

59milliliters

black olives 1Tbsp

dried basil 1teaspoons

ground black pepper 59milliliters

olive oil 10slices

prosciutto 1teaspoons

salt 20

scallops 59milliliters

sun-dried tomatoes

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir.

2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.