Recipe - Pastrami Wrapped Scallops With Basil

12 lg Sea scallops
12 Paperthin slices lean
pastrami or prosciutto, 34
inches wide
2 tablespoon Fresh basil, coarsely
chopped (up to 3)
3 tablespoon Balsamic vinegar
2 tablespoon Olive oil

If you like scallops, here's one that's delish and is a variation on the
bacon theme. It's from our recently published cookbook The San Antonio
Herb Society Cookbook.

(Fran Rich, adapted from Fish in a Flash)

Delicious and elegant, this dish is also incredibly easy. Use large shrimp
if you prefer, and use only fresh basil.

Place a scallop on the end of each piece of pastrami; sprinkle scallop
generously with basil. Carefully roll pastrami around scallop to make a
bundle. Thread on skewers. Mix vinegar and oil. Grill bundles over
mediumhot heat, basting frequently with oil and vinegar mixture, 45
minutes per side. Serve hot. Serves 2.

Posted to EATL Digest 09 Dec 96

From: Fran frich@TENET.EDU

Date: Tue, 10 Dec 1996 11:04:02 0600