Name: Pastrami Wrapped Scallops with Basil
Ingredients: 12 lg Sea scallops; 12 Paper-thin slices lean pastrami or prosciutto, 3-4 inches wide; 2 tb Fresh basil, coarsely chopped (up to 3); 3 tb Balsamic vinegar; 2 tb Olive oil

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David Platt

CATEGORY	CUISINE	TAG	YIELD
	Sami		2	Servings

INGREDIENTS

12	lg	Sea scallops
12		Paper-thin slices lean pastrami or prosciutto, 3-4 inches wide
2	tb	Fresh basil, coarsely chopped (up to 3)
3	tb	Balsamic vinegar
2	tb	Olive oil

INSTRUCTIONS

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@TENET.EDU>
Date:    Tue, 10 Dec 1996 11:04:02 -0600

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