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Ingredients
- 1 c. butter, unsalted, softened
- 12 x veal scallops, pounded thin
- 1/4 c. parsley, fresh chopped
- 12 x proscuitto, thin slices
- 1 Tbsp. sage, fresh chopped
- 12 x fontina thin slices
- 1 Tbsp. garlic, chopped
- Â Â extra virgin olive oil
- 1 x grated rind of one lemon
Directions
- Blend butter, parsley, sage, garlic and lemon peel in small bowl. Spread proportionately 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. Chill at least 3 hrs or possibly overnight.
- Preheat broiler. Brush rolls with extra virgin olive oil. Broil, basting frequently with pan juices, till golden, 8-10 min. 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 chopped garlic, flavored with a little dry Marsala.
- Turkey breasts scallops can be substituted very nicely for the veal.
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