Prosciutto-Wrapped Scallops with Arugula

10 45 250
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 4
Prosciutto-Wrapped Scallops with Arugula
Health Highlights


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, Extra Virgin
12 slice Prosciutto
1/4 tsp Salt
12 medium Scallop, raw
1/4 cup Sun-dried tomatoes (chopped)


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 250
Calories from fat 162
Calories from saturated fat 31
Total Fat 18.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 11.4 g
Cholesterol 40 mg
Sodium 1519 mg
Potassium 467 mg
Total Carbohydrate 5.0 g
Dietary Fiber 0.7 g
Sugars 2.4 g
Protein 17.5 g

Dietary servings

Per Portion

Meat 1.0
Vegetables 0.8

Energy sources


Meal Type(s)