Yield: 2 Servings
|12 larges||Sea scallops|
|12||Paper-thin slices lean pastrami or prosciutto, 3-4 inches wide|
|2 tablespoons||Fresh basil, coarsely chopped (up to 3)|
|3 tablespoons||Balsamic vinegar|
|2 tablespoons||Olive oil|
If you like scallops, here's one that's delish and is a variation on the bacon theme. It's from our recently published cookbook - The San Antonio Herb Society Cookbook.
(Fran Rich, adapted from Fish in a Flash) Delicious and elegant, this dish is also incredibly easy. Use large shrimp if you prefer, and use only fresh basil.
Place a scallop on the end of each piece of pastrami; sprinkle scallop generously with basil. Carefully roll pastrami around scallop to make a bundle. Thread on skewers. Mix vinegar and oil. Grill bundles over medium-hot heat, basting frequently with oil and vinegar mixture, 4-5 minutes per side. Serve hot. Serves 2.
Posted to EAT-L Digest 09 Dec 96 From: Fran <frich@...>
Date: Tue, 10 Dec 1996 11:04:02 -0600