Rolled Veal Scallops with Proscuitto

4 hours Prep: 15 minutes Cook: 25 minutes

273 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	cup	butter	softened
12	each	veal scallops	pounded thin
1/4	cup	parsley leaves	minced
12	each	prosciutto	sliced
1	tablespoon	sage	minced
12	each	fontina cheese	slices
1	tablespoon	garlic	minced

Directions

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 inch 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 41g

Amount per Serving

Calories 273 101% of calories from fat

	% Daily Value*
Total Fat 31.0g	47%
Saturated Fat 19.0g	97%
Trans Fat 0.0g
Cholesterol 81mg	27%
Sodium 219mg	9%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	23%		Vitamin C	6%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Thai: Page 7

Last Recipes Viewed

Recipe Bite

Autumns Ambassadors

by Mark R. Vogel

The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include...

Member Review

Michelle's Best Snickerdoodle

This recipe is excellent!! Your sister has good taste. I know recipes are passed along all the time without knowing the origin, however I do know where this one originated. This recipe comes from Betty Crocker cookbook copyright 1969. My son now 28 and I made this recipe all the time while he was growing up. A wonderful recipe to do with children.

Reviewed by Luxley