Prosciutto-Wrapped Scallops With Roasted Red Pepper Aioli |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This recipe is taken from BHG Ultimate Appetizer Cookbook. I have not tried it yet, but it sounds delicious. Ingredients:
10 scallops, extra large (fresh or frozen) |
10 prosciutto, slices thin and halved lengthwise |
20 basil leaves, fresh (medium size) |
pepper, to taste |
1/2 cup roasted red pepper, drained |
2 garlic cloves, chopped |
1/3 cup mayonnaise |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Thaw scallops, if frozen. Halve scallops. Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain. Meanwhile, preheat broiler. Rinse scallops, pat dry with paper towels. Lay prosciutto strip with a medicum basil leaf, add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer; Sprinkle with pepper.
2. Place half of the skewers on a lightly greased unheated rack of a broiler pan. Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once. Repeat with the remaining skewers. Serve with Roasted Red Pepper Aioli for dipping, if desired.
3. Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped. Cover and blend or process until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth. Transfer to a small bowl. Season with 1/8 teaspoons salt and a dash of black pepper. Cover and chill for up to two days. Makes about 1 cup.
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