Prosciutto Scallops

Prosciutto Scallops IMAGE Author: Canadian Living Credits: Prosciutto Scallops IMAGE

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

  • 4 prosciutto
  • 20 sea scallops
  • 2 tablespoons lemon juice
  • 2 tablespoons liquid honey

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
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prosciutto Scallops

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