. . : Rolled Veal Scallops with Proscuitto, Sage An Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .

> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Rolled Veal Scallops with Proscuitto, Sage An
Category Cheese
Total Hits 4
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

1 cup Butter, unsalted -- softened

12 Veal scallops -- pounded thin

1/4 cup Parsley -- fresh minced

12 Proscuitto -- thin slices

1 tablespoon Sage -- fresh minced

12 Fontina thin slices

1 tablespoon Garlic -- minced

Olive oil 1 Grated rind of one lemon

Blend butter, parsley, sage, garlic and lemon peel in small bowl. Spread evenly over scallops. Top with proscuitto and cheese slices, cut to fit scallops. Starting at short ends, roll each up. Tie with string and thread lengthwise onto 9-10" skewer. Refrigerate at least 3 hours or overnight. Preheat broiler. Brush rolls with olive oil. Broil, basting frequently with pan juices, until golden brown, 8-10 minutes. Remove skewers and strings. Arrange on platters, and garnish with mint sprigs and lemon slices. Serve with mayonnaise mixed with Dijon mustard and one clove finely minced garlic, flavored with a little dry Marsala.

Turkey breasts scallops can be substituted very nicely for the veal.

Render: 0.001 Sec ¦ By AhmBay