Prosciutto-wrapped Scallops with Basil Aioli & Honeydew
1 c. (250 ml) quality mayonnaise
2 tbsp. (30 ml) whipping cream
1 c. (250 ml) fresh basil
1/2 lemon, juice of
1/2 tsp. (2 ml) salt
12 tsp. (2 ml) pepper
18 bamboo skewers
6 large slices proscuitto
18 large scallops
2 c. (500 ml) spicy greens
1 honeydew melon
Soak skewers in water for at least an hour. Cut prosciutto into lengthwise strips wide enough to cover each scallop. Peel and thinly slice the melon.
Chop basil, crush garlic and combine all aioli ingredients with a hand-held mixing wand or food processor until smooth. Put in a plastic squeeze bottle.
Lay prosciutto strips on a work surface. Place a scallop on each strip and wrap up tightly.
Insert one skewer into each scallop, leaving it at the end of the skewer. Grill the scallops on a pre-heated barbecue until they are just done and prosciutto is getting brown and crispy, about three minutes per side.
Place spicy greens on a serving platter and lay the skewers of scallops around the edge.
Mound the honeydew slices in the middle of the platter. (You may use papaya instead).
Drizzle basil aioli all over the scallops.
Pairs Well With
A Whitewater cookbook original- this recipe is slightly adapted to be more of a main than an appetizer. It will be a hit regardless of which way you serve it!