2 tablespoons olives black pitted chopped ( 10 olives)
0.3 teaspoon pepper black freshly ground
2 tablespoons basil leaves fresh chopped
0.3 cup olive oil extra-virgin
12 slices pancetta
0.3 teaspoon salt
12 medium scallops
0.3 cup sun-dried tomatoes chopped
Equipment
food processor
bowl
oven
baking pan
Directions
Watch how to make this recipe.
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, 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.
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.
