I'm going to apologize for posting two prosciutto-wrapped recipes in a row. But then I'm going to take it back because prosciutto is awesome.
I was watching one of Giada's cooking shows the other day and she was making prosciutto-wrapped scallops that looked scrumptious, which sparked my need to try out some of my own. I love this combination because the crispiness and saltiness of the prosciutto works so well with the tender scallop meat. And the pesto adds a delicious kick. You can serve these with anything, but I plated mine over a bed of arugula topped with lemon-parmesan quinoa. I'll include all of it below. From prep to plate, this meal only took about 30 minutes, and you can pretend you're super fancy (even though it's almost effortless). Enjoy!
For the scallops:
For the quinoa and arugula: