Prosciutto Scallops and Arugula Salad


So I have a new toy in the kitchen, my darling Husband purchased a food processor for me (of course it was on my list) I have been putting it to good use as well.  Chopping and mixing has never been easier! So for this I used my processor, you can use a blender or a bullet / ninja as well.  I love the ease of using the food processor, I now have a ninja I can give away =)

I made this as a first course for Stephan and me recently.  I can’t brag enough about how wonderful it was.  The taste blew us away! This “appetizer” was light and had numerous levels of flavor.  I think with the ease of this and how you can make the tomato mixture in advance; makes for a great beginning course for company or the one you love!  If you have never cooked scallops or have yet to try them, this is the meal to start with!  Don’t be afraid give it a shot!

I obviously cut the recipe down a bit but this would serve 6 people 2 each or 4 people 3 each.

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar
Preheat the oven to 350 degrees F.

In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, and then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes. I actually timed this (the scallops were large variety) They were melt in your mouth scrumptious!

In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

Stephan said these were an amazing idea and he loved the way it all came together.


You can reach me at if you would like to request a recipe. This recipe was adapted from Rachel Ray.

Bon Appétit


Dream what you want to dream, go where you want to go, be what you want to be. Because you have only one life and one chance to do all the things you want to do.

2 Comments Add yours

  1. I like this combination. Great pairing od scallops and salty prosciutto.


    1. Yes the sweetness of the scallops works wonderfully with the prosciutto!


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