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Fish & Seafood
Alaska Scallop, Prosciutto and Bay Leaf Skewers

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Fresh bay leaves are often available in the produce section of the grocery store. If you can't find them, simmer dried bay leaves in the basting mixture over low heat for about 5 minutes, then remove from heat and infuse 30 more minutes. Remove the bay leaves and use infused mixture as the baste. Delicious with a glass of Pinot Grigio or Chardonnay.
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Calories: 184     Total Fat: 5g
Cholesterol: 34mg     Protein: 17g
Carbohydrates: 18g     Sodium: 1305mg

Makes 4 to 6 servings
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The Art of the Skewer

  • 18 large Alaska Scallops
  • 6 to 9 thin slices prosciutto (cured Italian ham), cut into thirds or halves lengthwise
  • 18 fresh bay leaves
  • 1/2 cup Dijon-style mustard
  • 1/4 cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
  • 1/4 cup clover or other amber honey

    1. Prior to grilling, soak 6 wooden skewers in water at least 30 minutes.
    2. Preheat grill or broiler/oven to medium-high heat.
    3. Rinse Alaska Scallops under cold water and pat dry with paper towel. Partially wrap each scallop with piece of prosciutto.
    4. Arrange three scallops on each skewer with bay leaf in between (touching each scallop, but not crowding scallops on skewer).
    5. To make baste, thoroughly blend mustard, wine and honey in small bowl.
    6. Place skewers on well-oiled grill or spray-coated broiling pan and brush with basting mixture. Cook scallops 5 inches from heat source, 3 to 4 minutes per side, turning and basting once. Cook just until scallops are opaque and somewhat firm. Remove bay leaves before eating.
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