It's exactly what you want in an appetizer: small, savory, and satisfying.

Source: Better Homes and Gardens
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Prosciutto-Wrapped Scallops with Roasted Red Pepper Aioli

Ingredients

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Directions

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  • Thaw scallops, if frozen. Soak twenty 6-inch wooden skewers in water at least 30 minutes.

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  • Meanwhile, preheat broiler. Rinse scallops; pat dry with paper towels. Cut scallops in half.

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  • Lay prosciutto or bacon strips on a large cutting board. Top each prosciutto strip with a medium-size 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.

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  • Place the skewers on the lightly greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 6 to 8 minutes or until scallops are opaque and prosciutto or bacon is crisp, turning once.

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  • Serve skewers with Roasted Red Pepper Aïoli for dipping. If desired, top aïoli with snipped fresh basil.

Make-Ahead Directions:

Prepare the aïoli as directed. Cover and chill up to 2 days. Thin with a little water, if desired.

How-To photos:

1. Halve each scallop through the center. 101405753.jpg 2. Cut each slice of prosciutto in half lengthwise. 101405754.jpg 3. Lay a basil leaf over top the prosciutto. Place a scallop half onto the basil and, starting from a short end, roll the prosciutto and basil around the scallop. 101405755.jpg 4. Thread each wrapped scallop onto a 6-inch wooden skewer. 101405756.jpg

Nutrition Facts (Prosciutto-Wrapped Scallops with Roasted Red Pepper Aioli)

92 calories; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 11 mg cholesterol; 231 mg sodium. 102 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 7 g protein; 0 g trans fatty acid; 49 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Roasted Red Pepper Aïoli

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor combine 1/2 cup bottled roasted red sweet peppers, drained, and 2 cloves garlic, cut up. Cover and blend until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With the blender or processor running, gradually add 2 tablespoons olive oil through the opening in lid or feed tube, blending until smooth. Remove Aïoli to a bowl. Season with 1/8 teaspoon salt and a dash freshly ground black pepper. Cover and chill until ready to serve.

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