Ingredients

• 1/4 cup sun-dried tomatoes
• 1/4 cup black olives
• 1 tablespoon dried basil
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 20 scallops
• 10 slices prosciutto

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the tomatoes, olives, basil, olive oil, salt and pepper into the bowl of a food processor and pulse until all of the ingredients are well blended and the consistency is almost smooth. Scrape the tomato and olive marinade into a large bowl; toss the scallops in the mixture until well coated.
3. Cut prosciutto slices in half lengthwise and wrap each piece around one scallop. Arrange wrapped scallops on a baking sheet and bake in preheated oven for twenty minutes.