Recipe Category: Italian
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Ingredients
- Serving Size : 6
- 1 cup butter, unsalted – softened
- 12 veal scallops – pounded thin
- 1/4 cup parsley – fresh minced
- 12 proscuitto – thin slices
- 1 tablespoon sage – fresh minced
- 12 fontina thin slices
- 1 tablespoon garlic – minced
- olive oil
- 1 grated rind of one lemon
Method
- Blend butter, parsley, sage, garlic and lemon peel in small bowl.
- Spread evenly over scallops.
- Top with proscuitto and cheese slices, cut to fit scallops.
- Starting at short ends, roll each up.
- Tie with string and thread lengthwise onto 9-10″ skewer.
- Refrigerate at least 3 hours or overnight.
- Preheat broiler.
- Brush rolls with olive oil.
- Broil, basting frequently with pan juices, until golden brown, 8-10 minutes.
- Remove skewers and strings.
- Arrange on platters, and garnish with mint sprigs and lemon slices.
- Serve with mayonnaise mixed with Dijon mustard and one clove finely minced garlic, flavored with a little dry Marsala.
- Turkey breasts scallops can be substituted very nicely for the veal.
Full List of Italian Recipes
Full List of Scallop Recipes