Easiest Way to Make Prosciutto Italian Panini

Andy's Prosciutto Scallops

Place 1 to 2 slices of fontina atop 1 bread slice.

Recipe Summary Andy's Prosciutto Scallops

If you like bacon-wrapped scallops, you will love these. They are a little more expensive to make but well worth it!

Ingredients | Prosciutto Italian Panini

¼ cup extra-virgin olive oil

¼ 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®)

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

12 slices prosciutto

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter.

Place olive oil, sun-dried tomatoes, basil, and olives in a food processor; pulse until finally chopped.

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.

Bake in the preheated oven until prosciutto is crispy and scallops are opaque, about 15 minutes.

Info | Prosciutto Italian Panini

prep: 30 mins cook: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

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Meat and Poultry Recipes, Pork,