Prosciutto-wrapped scallops a la antipasto

By Patrick Mathieu
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  • 12 large sea scallops, tendon removed
  • Kosher salt and freshly ground black pepper
  • 12 slices prosciutto
  • 12 tooth picks
  • 1 jar antipasto, (I like to use La Bomba brand found in the Italian International section of most grocery stores)
  • 2 cups arugula
  • 1-1/2 tablespoons balsamic glaze


  1. Preheat the oven to 350 degrees F.
  2. Season both sides of the scallops with salt and pepper.  Fold each slice of prosciutto in half lengthwise and then wrap each scallop in one slice of prosciutto. Secure the prosciutto with a toothpick through the scallop. Place a dollop of the Antipasto in the center of each scallop. Place wrapped scallops in a buttered baking dish and bake until scallop is cooked through, about 15 minutes.
  3. In a medium bowl, toss the arugula with the balsamic glaze and season with salt and pepper. Place the arugula on a serving platter or divide among individual dishes and top with the scallops. Enjoy!

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