Ingredients

• 1/4 C sun-dried tomatoes, chopped
• 2 T fresh basil, chopped
• 10 ea kalamata olives, chopped
• 1/4 C olive oil
• 12 ea scallops, trimmed
• 12 sl prosciutto
• 2 C arugula
• 1 1/2 T balsamic vinegar

Instructions

1. Process the tomatoes, basil, olives and oil in a blender, then season to taste.
2. Season the scallops, wrap each scallop in a prosciutto slice with a dollop of the tomato mixture inside, then place in a buttered baking dish, seam-side down. Roast at 350 until done (about 15 minutes).
3. Toss the arugula with the vinegar, season to taste, then plate. Top the salads with the scallops, and serve.

Source: Food Network

Contributed by: Skip