🫙 From the Spice Rack
Rolled Veal Scallops with Proscuitto, Sage An
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 s...
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Ingredients7 items
Ingredients
- 1cupbutter, unsalted -- softened
- 12veal scallops -- pounded thin
- 1/4cupparsley -- fresh minced
- 12proscuitto -- thin slices
- 1tablespoonsage -- fresh minced
- 12fontina thin slices
- 1tablespoongarlic -- minced
Directions
- 1
1 cup Butter, unsalted -- softened 12 Veal scallops -- pounded thin 1/4 cup Parsley -- fresh minced 12 Proscuitto -- thin slices 1 tablespoo
- 2
Spread evenly over scallops
- 3
Top with proscuitto and cheese slices, cut to fit scallops
- 4
Starting at short ends, roll each up
- 5
Tie with string and thread lengthwise onto 9-10" skewer
- 6
Refrigerate at least 3 hours or overnight
- 7
Preheat broiler
- 8
Brush rolls with olive oil