Prosciutto-Wrapped Scallops With Roasted Red Pepper Aioli

“This recipe is taken from BHG Ultimate Appetizer Cookbook. I have not tried it yet, but it sounds delicious.”

Ingredients Nutrition


  1. Thaw scallops, if frozen. Halve scallops. Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain. Meanwhile, preheat broiler. Rinse scallops, pat dry with paper towels. Lay prosciutto strip with a medicum basil leaf, add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer; Sprinkle with pepper.
  2. Place half of the skewers on a lightly greased unheated rack of a broiler pan. Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once. Repeat with the remaining skewers. Serve with Roasted Red Pepper Aioli for dipping, if desired.
  3. Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped. Cover and blend or process until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth. Transfer to a small bowl. Season with 1/8 teaspoons salt and a dash of black pepper. Cover and chill for up to two days. Makes about 1 cup.

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