Prosciutto-Wrapped Scallops with Arugula

Prosciutto-Wrapped Scallops with Arugula

Health Rating
Prep Cook Ready in Servings
30 min 15 min 45 min 4
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Ingredients


2 cup Arugula
1 1/2 tbsp Balsamic vinegar
1/4 tsp Black pepper (freshly ground)
2 tbsp Basil, fresh (chopped leaves)
2 tbsp Olives (chopped pitted black olives (about 10 olives))
1/4 cup Olive oil
12 slice Prosciutto
1/4 tsp Salt
12 medium Scallop, raw
1/4 cup Sun-dried tomatoes (chopped)

Instructions


Preheat the oven to 350 degrees F (180 C).

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

3. 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.

Nutrition Facts

Per Portion

Calories 309  
Calories from fat 200  
Calories from saturated fat 44  
Total Fat 22.3  g
Saturated Fat 4.9  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.6  g
Monounsaturated Fat 14.0  g
Cholesterol 44  mg
Sodium 1263  mg
Potassium 510  mg
Total Carbohydrate 10.1  g
Dietary Fiber 0.8  g
Sugars 2.6  g
Protein 17.0  g

Dietary servings

Per Portion


Meat 1.0
Vegetables 0.8

Energy sources


Pygal 13% 415.141064991 114.593731269 65% 404.267956903 279.327508962 22% 323.992543164 127.448336225 13% 65% 22% Carbohydrates Fat Protein
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