Recipes and Cooking Prosciutto-Wrapped Scallops with Roasted Red Pepper Aioli Be the first to rate & review! It's exactly what you want in an appetizer: small, savory, and satisfying. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Broil Time: 6 mins Stand Time: 30 mins Total Time: 35 mins Servings: 20 Yield: 20 appetizers Jump to Nutrition Facts Ingredients 10 fresh or frozen sea scallops 10 very thin slices prosciutto (6 to 7 ounces), halved lengthwise, or 10 slices center-cut bacon, halved crosswise 20 medium fresh basil leaves Freshly ground black pepper 1 recipe Roasted Red Pepper Aïoli Snipped fresh basil (optional) Roasted Red Pepper Aïoli ½ cup bottled roasted red sweet pepper, drained 2 cloves garlic, cut up ⅓ cup mayonnaise 2 tablespoon olive oil ⅛ teaspoon salt Dash freshly ground black pepper Directions Thaw scallops, if frozen. Soak twenty 6-inch wooden skewers in water at least 30 minutes. Meanwhile, preheat broiler. Rinse scallops; pat dry with paper towels. Cut scallops in half. 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. 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. Serve skewers with Roasted Red Pepper Aïoli for dipping. If desired, top aïoli with snipped fresh basil. Roasted Red Pepper Aïoli 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. Make-Ahead Directions: Prepare the aïoli as directed. Cover and chill up to 2 days. Thin with a little water, if desired. Rate it Print Nutrition Facts (per serving) 92 Calories 7g Fat 1g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 92 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 11mg 4% Sodium 231mg 10% Total Carbohydrate 1g 0% Protein 7g Vitamin C 11.2mg 56% Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 102mg 2% Folate, total 4mcg Vitamin B-12 0.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.