Prosciutto-Wrapped Scallops With Roasted Red Pepper Aioli

1. 1

   Thaw scallops, if frozen.

2. 2

   Halve scallops.

3. 3

   Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain.

4. 4

   Meanwhile, preheat broiler.

5. 5

   Rinse scallops, pat dry with paper towels.

6. 6

   Lay prosciutto strip with a medicum basil leaf, add a scallop half.

7. 7

   Starting from a short end, roll up each prosciutto strip around scallop.

8. 8

   Thread each appetizer onto a skewer; Sprinkle with pepper.

9. 9

   Place half of the skewers on a lightly greased unheated rack of a broiler pan.

10. 10

    Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once.

11. 11

    Repeat with the remaining skewers.

12. 12

    Serve with Roasted Red Pepper Aioli for dipping, if desired.

13. 13

    Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped.

14. 14

    Cover and blend or process until nearly smooth.

15. 15

    Add 1/3 cup mayonnaise.

16. 16

    Cover and blend until smooth.

17. 17

    With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth.

18. 18

    Transfer to a small bowl.

19. 19

    Season with 1/8 teaspoons salt and a dash of black pepper.

20. 20

    Cover and chill for up to two days.

* Per serving · 4 servings · Values may vary.

No additional tips available.