Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped sun-dried tomatoes
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped black olives
• 12 sea scallops
• 2 teaspoons seafood seasoning (such as Old Bay®)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 slices prosciutto

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter.
2. Place olive oil, sun-dried tomatoes, basil, and olives in a food processor; pulse until finally chopped.
3. Season scallops with seafood seasoning, salt, and pepper. Fold each slice of prosciutto in half lengthwise. Rub tomato mixture over scallops and wrap each with a slice of prosciutto. Arrange wrapped scallops on the prepared baking dish, seam sides down.
4. Bake in the preheated oven until prosciutto is crispy and scallops are opaque, about 15 minutes.