Thursday, October 20, 2011

Prosciutto-wrapped Scallops.

While speaking with my grandma yesterday, she told me all about her recent trip to Nantucket, especially highlighting the prosciutto-wrapped scallops she enjoyed. Plucked right from the sea, my mother, grandmother, great Aunt and cousin prepared these delicious bites right at home. Bummer  for me missing the fresh scallops, double bummer for missing out on quality time with these lovely ladies. I'd be lucky to become half the women they are.

1 lb uncooked sea scallops, halved if large
1 tablespoon olive oil
20 fresh basil leaves
1/4 lb prosciutto, cut into 3x1 1/2 inch strips

Heat oven to 425°F. In a small bowl, combine scallops and oil; toss to coat. Place basil leaf on center of each prosciutto strip, or the top each with a scallop, and roll up. Place seam side down in ungreased 15x10x1-inch baking pan and bake for 8-10 minutes. Insert {decorative} toothpick into each wrapped scallop and serve warm.


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