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
- 4 prosciutto
- 20 sea scallops
- 2 tablespoons lemon juice
- 2 tablespoons liquid honey
MethodStack 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.
Substitute large peeled deveined shrimp for the scallops.
Omit scallops. Pour boiling water over 20 plump dried fig halves; let stand for 5 minutes. Drain well. Continue with recipe.
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
- Iron 1.0