- 1/4 cup sun-dried tomatoes
- 1/4 cup black olives
- 1 tablespoon dried basil
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 20 scallops
- 10 slices prosciutto
- Preheat oven to 350 degrees F (175 degrees C).
- Place the tomatoes, olives, basil, olive oil, salt and pepper into the bowl of a food processor and pulse until all of the ingredients are well blended and the consistency is almost smooth. Scrape the tomato and olive marinade into a large bowl; toss the scallops in the mixture until well coated.
- Cut prosciutto slices in half lengthwise and wrap each piece around one scallop. Arrange wrapped scallops on a baking sheet and bake in preheated oven for twenty minutes.