T-fal's Prosciutto Wrapped Scallops with Basil Pesto

This delicious and sophisticated take on bacon-wrapped scallops is sure to impress guests at your next BBQ!Serve as an...
scallops

This delicious and sophisticated take on bacon-wrapped scallops is sure to impress guests at your next BBQ! Serve as an appetizer or place on top of pasta for a tasty entree. For more information on the OptiGrill visit: http://optigrill.t-falusa.com/

4
Servings
353
Calories Per Serving
Deliver Ingredients

Notes

• The scallops make an elegant starter. Or, for an entrée, toss some of the pesto with hot cooked pasta and top with cooked scallops. • Extra pesto can be stored, tightly covered, in the refrigerator for up to 5 days. Use the pesto as a condiment for grilled chicken, sausages or as a sandwich spread.

Ingredients

  • 2  Cups  packed fresh basil leaves
  • 1/4  Cup  toasted pine nuts
  • 2  Teaspoons  fresh lemon juice
  • garlic clove
  • 1/2  Teaspoon  each salt & pepper
  • 1/4  Cup  olive oil
  • 1  Pound  sea scallops
  • slices prosciutto

Directions

1. Combine the basil, pine nuts, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in the oil until well combined; set aside. 2. Pat each scallop dry with a paper towel. Cut each slice of prosciutto into 4 long strips. Wrap a strip of prosciutto around each scallop and secure with a toothpick. 3. Turn the OptiGrill on. Select the "fish" program and press "ok". Once the purple indicator light has stopped flashing, place the scallops on the grill and close the lid. 4. Cook until the indicator light has changed to orange. Top each scallop with a dollop of pesto and a few additional pine nuts.

Nutritional Facts

Total Fat
24g
34%
Saturated Fat
13g
54%
Cholesterol
60mg
20%
Carbohydrate, by difference
5g
4%
Protein
31g
67%
Vitamin A, RAE
338µg
48%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
415µg
100%
Calcium, Ca
194mg
19%
Choline, total
11mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
83µg
21%
Iron, Fe
4mg
22%
Magnesium, Mg
154mg
48%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
342mg
49%
Selenium, Se
53µg
96%
Sodium, Na
114mg
8%
Water
177g
7%
Zinc, Zn
2mg
25%

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

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