These scallops are a great party appetizer! They went so fast when I brought them to Christmas Eve dinner. These were my contribution to our Feast of the 7 Fishes, which is an Italian American tradition for Christmas Eve! The pesto-like rub that goes on them sets them apart from the classic scallop wrapped in bacon. Make sure you use larger scallops for this recipe, I used smaller ones and the ratio of prosciutto to scallop was off.
INGREDIENTS
-Scallops
-Prosciutto
-Basil
-Parsley
-Pitted kalamata olives
-pine nuts
-olive oil
-s&p
DIRECTIONS
-In a food processor add a handful of basil and parsley, chopped olives, a few tablespoons of pine nuts, and blend. Then stream in olive oil until it is a thin paste consistency.
-Season the scallops with salt and pepper then toss them in the basil mixture
-Wrap each scallop in a strip of prosciutto then put on an oiled baking sheet seam side down
-Bake at 400 until prosciutto is crispy and the scallop is fully cooked around 15 mintues
-Enjoy!
chef grc 