Time: 45 min.
Complexity: average
Servings: 4

A recipe for a delicious appetizer of scallops wrapped in Parma ham.

Ingredients:

• 1/4 cup finely chopped sun-dried tomatoes
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped olives (about 10 pieces)
• 1/4 cup olive oil
• 12 medium scallops
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 slices of dry-cured ham (Parma ham)
• 2 cups of arugula
• 1.5 tbsp balsamic vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

scallops, dry-cured ham, Parma ham, prosciutto, sun-dried tomatoes, basil, olives, arugula, balsamic vinegar

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Preparation:

Step 1
• Preheat oven to 180C degrees.
Step 2
• In a food processor, puree tomatoes, basil, olives and olive oil.
Step 3
• Rinse and dry the scallops, then season both sides with salt and pepper. Coat each scallop with the tomato mixture. Next, take a slice of ham, fold it in half, and fold one scallop into the middle. Place the ham-wrapped scallops, seam-side down, in a greased baking dish. Bake until tender, about 15 minutes.
Step 4
• Season the arugula balsamic vinegar. Add salt and pepper.
Step 5
• Place the greens on a plate and top with the baked scallops. You can garnish with the remaining green mixture.
  
  The dish is ready and can be served.

Votes: 4