Ingredients

1/4 cup chopped sun dried tomatoes

2 tbsp fresh chopped basil leaves

2 tbsp chopped black olives (about 10 olives)

1/4 cup olive oil

12 medium scallops

1/4 tsp salt

1/4 tsp pepper

12 slices prosciutto

Directions

Preheat the oven to 350 degrees

In food processor, combine tomatoes, basil, olives, and olive oil until finely chopped

Season both sides of the scallops with salt and pepper

Rub each scallop with the tomato mixture

Fold each slice of prosciutto in half and then wrap each scallop in 1 slice of prosciutto

Place wrapped scallops in buttered baking dish, seam side down

Bake until scallops are cooked through, about 15 minutes