Prosciutto-Wrapped Scallops with Sautéed Radicchio and Endive

This appetizer of extra-large scallops also makes a perfect light lunch or dinner. Prosciutto is a cured Italian ham. Coating the scallops with oil and wrapping them in prosciutto helps retain their moisture and keep them tender.

Chef Lynn Marie Rinaldi

    • Phases1234
    • 4
    • 15 Minutes
    • 10 Minutes
    • 25 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 6g
    • 7g
    • 1g
    • 28g
    • 25g
    • 360


  • 1 plum tomato
  • 1 shallot
  • 3 ounces extra-virgin olive oil, divided
  • Salt and ground black pepper, to taste
  • 2 tablespoons cider vinegar
  • 8 very large sea scallops (about 1 pound)
  • 8 pieces prosciutto, sliced thin
  • 2 cups chopped Belgian endive
  • 2 cups chopped radicchio


  1. Preheat oven to 400°F.

  2. Cut the tomato in half and the shallot in quarters. Place in a small bowl with 1 tablespoon of olive oil and salt and pepper. Place the tomato, cut side down, and shallot pieces on a baking sheet. Roast until the tomato skin is slightly brown. Remove from the oven and set aside to cool.

  3. Place the tomatoes, shallots and vinegar in a blender and blend well. Season with salt and pepper. With the blender running, slowly add ¼ cup of olive oil, until the mixture emulsifies.

  4. Season scallops with salt and pepper and wrap each scallop in a piece of prosciutto.

  5. Heat a medium sauté pan or skillet to medium-high. Add the remaining 1 tablespoon of the oil. When oil is shimmering, carefully place the scallops in the pan and sear on each side, for about 2 minutes per side. Set aside.

  6. In a large sauté pan or skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chopped radicchio and endive and sauté, stirring occasionally until just wilted, about 5 minutes. Stir in 3 tablespoons of the roasted-tomato vinaigrette.

  7. To serve, place one-quarter of the radicchio-endive mixture on each of four plates. Top each with 2 scallops and drizzle each with 1 tablespoon of the vinaigrette.