ENVY - Surf vs. turf: a spin on the classic combo.
12 med-sized scallops
12 slices of Prosciutto (cut in halves)
10 black olives
1/2 c. of sun dried tomatoes
1 tbs. roasted red peppers
2-3 tbs. of extra virgin olive oil (EVOO)
1/4 c. of fresh basil leaves
2 tbs. of butter
toothpicks
Combine the olives, sun dried tomatoes, roasted red peppers, EVOO and fresh basil leaves into a mini chopper. Pulse ingredients until it's finely chopped (sun dried tomatoes are tough so you might want to dice them before placing into the blender).
Take the olive/tomato mixture and rub each scallop with it. *Be careful not to tear the scallops since they're so fragile. Then wrap each scallop with a slice of prosciutto and hold it in place with a toothpick.
Arrange the scallops in a buttered oven safe baking dish with the scallop side facing up. Place it in a preheated oven at 350 for 15-20 mins. Scallops should be white and al dente (soft but firm) when ready.
