Prosciutto wrapped scallops with tomato salsa and cheese

Author: TIA Status: published Published: Dec 11,2008 license cc-by-nc-nd tags: Food, Salad, South Carolina, Scallops, Prosciutto, 0   Share on Facebook Share on Twitter

Served over a bed of mixed greens with balsamic vinaigrette.
I don't use recipes much but here's an approximation:

Ingredients:
As many scallops as you feel you need. (These are sea scallops, fresh, so four per person was more than enough)
Mixed greens
Tomatoes
Balsamic Vinegar (or buy a Vinaigrette)
Extra Virgin Olive Oil
Fresh Parmesan cheese
Salt, Pepper, Basil, Garlic
Thinly sliced Prosciutto

Recipe:
Mix together a 'salsa" by blending the tomatoes, olive oil, basil, garlic, salt and pepper to taste.
Clean the scallops and then wrap them snuggly in a piece or two of prosciutto
Pour the salsa in and over the proscuitto wrap
Sprinkle some freshly grated Parmesan cheese on top
Cook on 350 for about 20 minutes (the prosciutto will help save you from over cooking but all ovens are different)

Serve over a bed of mixed greens with your vinaigrette (mix vinegar, oil, and seasonings to taste if you're making your own)

Yum!

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