This delicious and simple appetizer is such a crowd-pleaser that you may want to double the recipe.
- Portion size 20 servings
- Credits : Holiday Best 2005
Ingredients
Method
Stack prosciutto slices; cut crosswise into 5 stacks to make 20 strips. Pat scallops dry. Place scallop at 1 end of each prosciutto strip; roll up to enclose. Skewer with toothpick. (Make-ahead: Cover and refrigerate for up to 4 hours.) Place on foil-lined rimmed baking sheet.In small bowl, mix lemon juice with honey; brush over roll-ups. Bake in 425?F (220?C) oven until scallops are opaque and prosciutto is crisp, about 10 minutes.
Variations:
Prosciutto Shrimp:
Substitute large peeled deveined shrimp for the scallops.
Prosciutto Figs:
Omit scallops. Pour boiling water over 20 plump dried fig halves; let stand for 5 minutes. Drain well. Continue with recipe.
Prosciutto Dates:
Omit scallops. Pour boiling water over 20 pitted plump dates; let stand for 5 minutes. Drain well. Continue with recipe.
Nutritional facts PER PIECE: about
- Sodium 64 mg
- Protein 3 g
- Calories 26.0
- Total fat trace
- Cholesterol 7 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
%RDI
- Iron 1.0
