Pastrami wrapped scallops with basil
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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
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