Pastrami Wrapped Scallops With Basil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 2 | Servings | ||
INGREDIENTS
| 12 | Sea scallops | |
| 12 | Paper-thin slices lean | |
| pastrami or prosciutto | ||
| 3-4 | ||
| inches wide | ||
| 2 | T | Fresh basil, coarsely |
| chopped up to 3 | ||
| 3 | T | Balsamic vinegar |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 9.2mg
Potassium: 145.4mg
Carbohydrates: 6.2g
Fiber: 1.7g
Sugar: 3.7g
Protein: 1.2g