Subject: Scallops with Prosciutto
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 27 2003 - 02:58:53 EDT
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FOOD FUNNY
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Thanks to frequent contributor John in California for today's food
funny:
Little Johnny was sitting on a park bench munching on one candy bar
after another. After the sixth one a man on the bench across from him
said, "Son, you know eating all that candy isn't good for you. It
will give you acne, rot your teeth, and make you fat."
Little Johnny replied, "My Grandfather lived to be 107 years old."
The man asked, "Did your Grandfather eat six candy bars at a time?"
Little Johnny answered, "No, but he did mind his own business!"
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TODAY'S RECIPE
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The perpetual summertime temperatures in my new home in south Florida
remind me that grilling is always a good way to get out of the kitchen
and enjoy the outdoors, so I thought I would share some fun summer
grilling recipes this week from one of my favorite cookbooks.
"Weber's Big Book of Grilling" is just what the name suggests - it's a
big book (416 pages, about 9 x 11 inches) with over 350 recipes.
Although it is clearly designed to sell more Weber grills (of which I
happen to be a huge fan), the recipes are good and the grilling advice
is sound regardless of which brand of grill you own. With separate
chapters devoted to marinades and rubs, starters, beef, pork, lamb,
game, poultry, fish and seafood, vegetables, sides and salads, and
desserts, it covers all the bases and provides the outdoor cook with
dozens of recipes in every category and for every occasion. It's only
$16.07 at Amazon.com (please note that the price is subject to change)
and it's a bargain as the only grilling book you will ever need. Read
more about it at
http://www.amazon.com/exec/obidos/ASIN/0811831973/worldwiderecipes
Here is the menu:
Monday's Starter
Scallops with Prosciutto
Tuesday's Soup or Salad
Warm Beet Salad
Wednesday's Side Dish
Twice-Grilled Potatoes
Thursday's Entree
Thai Burgers with Gingered Mushrooms
Friday's Dessert
Some More S'mores
This dish is the epitome of simple elegance. You might want to make a
double batch of the balsamic glaze because it's wonderful drizzled
over fresh strawberries or other fruits, and even over vanilla ice
cream.
Scallops with Prosciutto
All recipes this week are adapted from "Weber's Big Book of Grilling"
by Jamie Purviance and Sandra S. McRae, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0811831973/worldwiderecipes
1 cup (250 ml) balsamic vinegar
1 Tbs (15 ml) brown sugar
6-9 very thin slices prosciutto
12-18 large sea scallops
Extra-virgin olive oil
Salt and freshly ground pepper to taste
Combine the vinegar and brown sugar in a small, non-reactive saucepan
and bring to a boil over moderate heat. Reduce the heat to low and
simmer until the mixture has reduced to about 1/4 cup (60 ml) - it
should coat the bottom of the pan when you tilt it. Allow to cool to
room temperature. Meanwhile, cut each piece of prosciutto in half
lengthwise and wrap around the scallops, securing each with a
toothpick. Brush or spray with olive oil and season with salt and
pepper. Grill over hot coals or under a preheated broiler just until
the scallops are firm and opaque in the center, about 2 to 3 minutes
per side. Transfer to serving plates and drizzle with the balsamic
glaze. Serves 4 to 6 as an appetizer.
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