Text 18743, 68 rader
Skriven 2011-12-07 03:40:00 av DAVE DRUM (1:261/1381)
Ärende: BH+G 177
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prosciutto-Wrapped Scallops w/Spinach
 Categories: Seafood, Greens, Pork, Appetisers, Citrus
      Yield: 4 servings
 
     12 lg Dry sea scallops *
    1/4 ts Lemon pepper
  1 1/4 oz Very thin sliced prosciutto;
           - in 12 long strips
      3 tb Extra-virgin olive oil
      1 ts Freshly grated lemon zest
      1 tb Lemon juice
    1/4 ts Salt
           Fresh ground pepper
     12 oz Baby spinach
 
  This take on the classic bacon-wrapped appetizer uses
  prosciutto instead to wrap meaty scallops. High-quality
  Italian prosciutto, found at well-stocked supermarkets or
  Italian specialty stores, has an incomparable
  melt-in-your-mouth texture. It's more expensive, but you
  only need a little for this recipe. Make it a meal: Serve
  with an unoaked chardonnay and our recipe for Wild Rice
  Salad or whole-wheat orzo tossed with Parmesan cheese.
  
  Place rack in upper third of oven; preheat broiler. Coat a
  large baking sheet with cooking spray.
  
  Pat scallops dry and sprinkle both sides with lemon pepper.
  Wrap 1 piece of prosciutto around each scallop. Thread 3
  scallops crosswise onto each skewer (securing the prosciutto
  to the scallop) and place on the prepared baking sheet.
  Broil until just cooked through, about 6 minutes.
  
  Meanwhile, whisk oil, lemon zest, lemon juice, salt and
  pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in
  a small bowl.
  
  Place spinach in a colander and rinse under cold water. Heat
  a large skillet over medium heat. When hot, add handfuls of
  spinach (with water still clinging to it) to the pan and
  cook, stirring, until just wilted, 2 to 3 minutes. Drain the
  spinach and add to the medium bowl; toss to coat with the
  vinaigrette. Divide the spinach among 4 plates and top each
  portion with 3 scallops. Drizzle the scallops with the
  reserved vinaigrette.
  
  * Note: Be sure to buy "dry" sea scallops (scallops that have
  not been treated with sodium tripolyphosphate, or STP).
  Scallops that have been treated with STP ("wet" scallops)
  have been subjected to a chemical bath and are not only
  mushy and less flavorful, but will not brown properly.
  
  MAKE AHEAD TIP: Equipment: Four 10-inch metal or bamboo
  skewers
  
  From: EatingWell | March 2010
  
  MM Format by Dave Drum - 18 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If Wiley Coyote had $$ to buy all that ACME crap why didn't he buy dinner?
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:8080   -telnet://holo.homeip.net (1:261/1381)