| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Butter; unsalted, softened |
| 12 |
|
Veal scallops; pounded thin |
| 1/4 |
c |
Parsley; fresh minced |
| 12 |
|
Proscuitto; thin slices |
| 1 |
tb |
Sage; fresh minced |
| 12 |
|
Fontina thin slices |
| 1 |
tb |
Garlic; minced |
|
|
Olive oil |
| 1 |
|
Grated rind of one lemon |
INSTRUCTIONS
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.
Per serving: 275 Calories (kcal); 31g Total Fat; (98% calories from fat);
1g Protein; 1g Carbohydrate; 83mg Cholesterol; 314mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
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