Ingredients
- 18 large scallops
- 6-9 thin slices prosciutto, cut into thirds or halves lengthwise
- 18 fresh bay leaves
- 1/2 cup Dijon-style mustard
- 1/4 cup Pinot Grigio or Chardonnay
- 1/4 cup honey
Preparation
Step 1
Prior to grilling, soak 6 wooden skewers in water at least 30 minutes.
If you can't find fresh bay leaves, simmer dried bay leave in the basting mixture over low hear for about 5 minutes, then remove from heat and infuse 30 more minutes. Remove the bay leaves and use as follows.
Preheat grill or broiler to medium-high heat.
Rinse scallops under cold water and pat dry with paper towel. Partially wrap each scallop with piece of prosciutto. Arrange three scallops on each skewer with a bay leaf in between (touching each scallop).
To make baste, thoroughly blend mustard, wine and honey in a small bowl.
Place skewers on well-oiled grill or spray-coated pan and brush with basting mixture. Cook scallops 5 inches from heat source, 3-4 minutes per side, turning and basting once. Cook just until scallops are opaque and somewhat firm. Remove bay leaves before eating.
Makes 4-6 servings.