Prosciutto-Wrapped Scallops with Arugula

10 45 300
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 dash 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 dash 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 300
Calories from fat 193
Calories from saturated fat 45
Total Fat 21.5 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 12.9 g
Cholesterol 44 mg
Sodium 1192 mg
Potassium 501 mg
Total Carbohydrate 10.0 g
Dietary Fiber 0.8 g
Sugars 2.5 g
Protein 17.0 g

Dietary servings

Per Portion

Meat 1.0
Vegetables 0.8

Energy sources