Prosciutto Wrapped Scallops with Roasted Tomato Risotto Bliss

Last Updated on February 12, 2026 by Aniela Recipes Team

When my pantry revealed some forgotten cherry tomatoes and a head of garlic, a delicious idea sparked. This prompted me to whip up a dish that dazzles both the palate and the eye: Prosciutto Wrapped Scallops with Roasted Tomato Risotto. Imagine the delightful contrast of tender scallops wrapped in salty prosciutto, paired with a creamy risotto infused with the rich flavors of roasted tomatoes and garlic.

As the inviting aroma wafts through your kitchen, it s impossible not to feel a sense of warmth and comfort. This dish is an impressive yet approachable way to elevate any weeknight dinner. In just 30 minutes, you ll transform simple ingredients into a gourmet experience that will have you questioning why you ever turned to fast food. Whether hosting friends or seeking a cozy night in, this recipe marries ease with elegance, leaving everyone at your table eagerly asking for seconds. Let s dive into this culinary adventure!

Why will you love Prosciutto Wrapped Scallops with Roasted Tomato Risotto?

Culinary Delight: This dish combines succulent scallops wrapped in savory prosciutto with a creamy risotto that s bursting with roasted tomato flavor.
Time-Saving: With a cook time of just 30 minutes, it s perfect for busy weeknights without sacrificing taste.
Impressive Presentation: The vibrant colors and elegant plating are sure to wow your guests.
Versatile Pairing: Serve this risotto as a main or side it s a versatile dish that complements various occasions.
Rediscover the joy of homemade meals with this gourmet twist, ensuring you won t miss fast food at all!

Prosciutto Wrapped Scallops with Roasted Tomato Risotto Ingredients

For the Roasted Tomatoes
Cherry Tomatoes these sweet gems pack a punch of flavor and add beautiful color to the dish.
Garlic roasting brings out the garlic s sweetness, perfectly complementing the scallops.
Olive Oil drizzling this enhances the flavor of the tomatoes and garlic while helping them roast beautifully.
Kosher Salt and Black Pepper essential for seasoning and enhancing the natural tastes of your ingredients.

For the Risotto
Vegetable Stock using a good quality stock adds depth to the creamy risotto.
Butter lends a rich flavor and silkiness to your dish.
Olive Oil adds richness and helps to sauté the onion without burning it.
Onion diced onion forms the aromatic base for the risotto.
Arborio Rice the key to creamy risotto, as it releases starch during cooking.
Tomato Paste intensifies the flavor and gives a beautiful red hue to the risotto.
Dry White Wine this adds acidity that brightens up the dish don t skip it!

For the Scallops
Scallops choose fresh, high-quality scallops for the best flavor and texture; pat them dry to achieve a perfect sear.
Prosciutto wrapping the scallops in this salty delight enhances their flavor while adding a lovely crispy texture.
Kosher Salt and Black Pepper seasoning the scallops is crucial for that perfect bite.

For Garnish
Basil chopped fresh basil brings a zesty finish to the dish and enhances the overall presentation.

Now, are you ready to create your own Prosciutto Wrapped Scallops with Roasted Tomato Risotto? Let s get cooking!

How to Make Prosciutto Wrapped Scallops with Roasted Tomato Risotto

1. Preheat your oven to 400 °F. Toss the cherry tomatoes and garlic cloves in olive oil, seasoning generously with kosher salt and pepper. Roast on a sheet pan for 15 minutes until they re tender and blistered. Once removed, cool them slightly, peel the garlic, and mash it into a paste.

2. Heat the vegetable stock in a medium saucepan until warm. In a large, heavy-bottomed pot, combine the butter and olive oil over medium heat. Once the butter is melted, add in the diced onion. Sauté for 2-3 minutes until the onion is slightly translucent.

3. Add the Arborio rice to the pot, using a wooden spoon to stir briskly so each grain is coated in the oily mixture. Sauté for another minute, allowing a nutty aroma to develop without letting the rice brown.

4. Combine the garlic paste, tomato paste, and dry white wine into the rice, stirring well to combine. Bring to a simmer while continuing to stir. Add a ladle of the warm stock and mix until absorbed, repeating this process as the rice nears dryness.

5. Stir constantly throughout the cooking process, adding the next ladle of stock as soon as the rice is almost dry. As the rice cooks, it will begin to release its starches, creating a creamy consistency.

6. Cook for 30 minutes, adding stock ladles until the grains are tender. Reserve one ladle of stock for serving. Stir in the roasted tomatoes and season with kosher salt and black pepper to taste.

7. Prepare the scallops while keeping the risotto warm. Slice the prosciutto lengthwise and wrap each scallop, ensuring they are completely dry and seasoned with salt. In a cast iron skillet over high heat, add 2 tablespoons of olive oil. The skillet should be extremely hot. Add the scallops, cooking for 1-1.5 minutes on each side until they have a golden brown crust.

8. Serve immediately by ladling in some reserved warm stock to loosen the risotto. Plate the risotto and top with the delicious scallops. Garnish with freshly chopped basil for a vibrant finish.

Optional: Drizzle with a bit more olive oil for an extra touch of richness.

Exact quantities are listed in the recipe card below.

Prosciutto Wrapped Scallops Variations

Feel free to make this dish your own with delightful twists and turns for a personalized experience.

• Vegetarian Option: Substitute scallops with grilled zucchini slices wrapped in prosciutto for a veggie take. The smoky flavor enhances the dish beautifully.

• Seafood Twist: Try shrimp instead of scallops, seasoning them the same way for a delightful change that s equally delicious.

• Cheesy Indulgence: Stir in freshly grated Parmesan cheese at the end for an extra creamy finish and a burst of umami flavor, elevating the dish even more.

• Herb Infusion: Incorporate fresh thyme or oregano into the risotto for an aromatic boost that complements the savory elements perfectly.

• Add Heat: Sprinkle in some red pepper flakes while cooking the risotto for a touch of warmth that beautifully contrasts the creamy base.

• Nutty Finish: Top your dish with toasted pine nuts for a satisfying crunch, adding an exciting textural element to every bite.

• Wine Variation: Switch out dry white wine for a splash of rosé to impart a fruity nuance that pairs well with scallops and tomatoes.

• Citrus Zest: Add a hint of lemon zest just before serving to brighten flavors and enhance the freshness of your dish.

Tips for the Best Prosciutto Wrapped Scallops with Roasted Tomato Risotto

• Perfect Heat: Ensure your skillet is very hot before adding scallops. This creates a beautiful golden crust while preventing them from sticking.

• Keep It Creamy: Stir often and add warm stock gradually as the rice absorbs it. This is key for achieving the creamy consistency in risotto.

• Dry Scallops: Thoroughly pat the scallops dry before cooking. This prevents steaming and ensures a gorgeous sear.

• Season Generously: Don t skimp on salt and pepper for both the scallops and the risotto. Proper seasoning enhances all the flavors in your dish.

• Fresh Ingredients: Use high-quality fresh scallops and ripe cherry tomatoes for the best flavor. Fresh ingredients will elevate your Prosciutto Wrapped Scallops with Roasted Tomato Risotto experience!

Make Ahead Options

These Prosciutto Wrapped Scallops with Roasted Tomato Risotto are perfect for those busy weeknights when you need a gourmet meal fast! You can roast the tomatoes and garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep their flavors vibrant. The risotto can also be prepared ahead; simply cook it until just tender, and then refrigerate for up to 3 days. When ready to serve, reheat the risotto over low heat, adding a splash of warm vegetable stock to restore its creamy texture. Sear the scallops just before serving to ensure they remain perfectly golden and delicious. With these make-ahead tips, you ll enjoy a relaxing dinner experience without sacrificing flavor!

How to Store and Freeze Prosciutto Wrapped Scallops with Roasted Tomato Risotto

Fridge: Store leftover risotto in an airtight container in the fridge for up to 3 days. Make sure it cools to room temperature before sealing it to avoid condensation.

Freezer: You can freeze the risotto for up to 2 months. Portion it into freezer-safe containers, leaving some space for expansion as it freezes.

Reheating: Thaw frozen risotto overnight in the fridge. Reheat in a saucepan over low heat, adding a splash of vegetable stock or water to restore creaminess. The prosciutto-wrapped scallops are best when fresh but can be kept in the fridge for up to 2 days.

Enjoy Freshly Made: For the best flavor and texture, enjoy your Prosciutto Wrapped Scallops with Roasted Tomato Risotto fresh.

What to Serve with Prosciutto Wrapped Scallops with Roasted Tomato Risotto?

Creating the perfect meal means pairing delightful elements that enhance one another s flavors and textures.

• Garlic Bread: The crispy crust and buttery garlic flavor make for a delightful contrast, perfect for mopping up every creamy morsel of the risotto.

• Mixed Greens Salad: A light, refreshing salad with tangy vinaigrette provides a crisp texture, balancing the rich scallops and creamy risotto beautifully.

• Asparagus: Simply roasted with a drizzle of olive oil and a squeeze of lemon, asparagus adds a bright touch that complements the savory elements of the dish.

• Chardonnay: A glass of chilled Chardonnay offers a refreshing acidity that echoes the wine used in the risotto, harmonizing with the scallops flavors.

• Lemon Tart: For dessert, a tangy lemon tart serves as a perfect end to the meal its zestiness clears the palate after rich scallops and risotto.

• Herbed Quinoa: This nutty, slightly chewy option adds a lovely texture contrast while absorbing any leftover sauces from the scallops. It s a nutritious twist that pairs well with the dish.

Bring your table to life with these delicious pairings, each enhancing the joy and warmth of your Prosciutto Wrapped Scallops with Roasted Tomato Risotto!

Prosciutto Wrapped Scallops with Roasted Tomato Risotto Recipe FAQs

How do I choose the right tomatoes for the risotto?
When selecting cherry tomatoes, look for ones that are firm and vibrant in color. Avoid any with dark spots or wrinkled skin, as these may be overripe. The fresher the tomatoes, the more flavor they ll impart to your dish!

What is the best way to store leftover risotto?
Leftover risotto should be placed in an airtight container and stored in the fridge for up to 3 days. Allow it to cool completely to room temperature before sealing to avoid condensation, which can make the dish watery.

Can I freeze the risotto, and how should I do it?
Absolutely! You can freeze the risotto for up to 2 months. To do this, portion it into freezer-safe containers, leaving about an inch of space at the top since it may expand. When you re ready to enjoy it again, thaw it overnight in the fridge and reheat in a pan, adding a splash of vegetable stock or water to revive its creamy texture.

What should I do if my risotto is too thick?
If you find your risotto has become too thick, simply add a little warm vegetable stock or water while stirring over low heat. This will help loosen the mixture and bring back its creamy consistency. Never rush this step, as stirring helps release the starches, giving risotto its signature creaminess.

Is it safe for pets or those with dietary restrictions?
Generally, this dish is not suitable for pets, specifically because of the scallops and prosciutto, which can be salty. If you have guests with dietary restrictions, be sure to notify them about the main ingredients like scallops (shellfish) and wine. Vegan or vegetarian alternatives can also be crafted by substituting the scallops and using additional vegetables in place of prosciutto for a delightful twist!

Can I use a different type of rice if I don t have Arborio?
Really, Arborio rice is the best choice for risotto because it has a high starch content that creates that creamy texture we re after. However, if you re in a pinch, you can use Carnaroli or even sushi rice. Just keep an eye on the liquid ratios, as substitutions can vary slightly in absorption!