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Ingredients
- 1/2 pound scallops
- 28 —32 rosemary branches (3-4 inches long)
- 3 once of proscuitto sliced
- 3 tablespoons olive oil
- 1 lemon quartered
- salt and pepper
Preparation
Step 1
1. Pare scallops, rinse under cold water and dry with paper towel.
2. Cut proscuitto just to envelop scallops.
3. Wrap each scallop with Italian ham and baste with rosemary branch.
4. Arrange in a baking dish and moist with oil and lemon juice.
5. Salt lightly and pepper. Marinate for 15 minutes.
6. Grill for a few minutes.