Alaska Scallop, Prosciutto and Bay Leaf Skewers
Makes 4 to 6 ServingsDelicious with Robert Mondavi Private Selection Chardonnay
Fresh bay leaves are often available in the produce section of the grocery store. If you can't find fresh bay, simmer dried bay leaves in the basting mixture over low heat for about 5 minutes, then remove from the heat and leave to infuse for 30 more minutes. Remove the bay leaves and use as a baste.
18 large Alaska Scallops
6 to 9 slices prosciutto ham, cut into thirds or halved lengthwise
18 fresh bay leaves
½ cup Dijon-style mustard
¼ cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
¼ cup honey
6 wooden skewers, soaked in water for 30 minutes prior to grilling
Preheat grill or broiler/oven to medium-high heat.
Rinse scallops under cold water and pat dry with paper towel. Partially wrap each scallop with a thin piece of prosciutto. Arrange three scallops on each skewer with a bay leaf in between (touching each scallop, but not crowding scallops on skewer).
In a small bowl, thoroughly blend mustard, wine, and honey.
Place skewers on a well-oiled grill or spray-coated broiling pan and brush with basting mixture. Cook scallops 5 inches from heat source for 3 to 4 minutes per side, turning and basting once. Cook just until scallops are opaque and somewhat firm. Remove bay leaves before eating.
Nutrients per serving: 184 calories, 5g total fat, .8g saturated fat, 22% calories from fat, 34mg cholesterol, 17g protein, 18g carbohydrates, .5g fiber, 1305mg sodium, 58mg calcium and .1g omega-3 fatty acids.