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| Halloween in Cartegena, sans alligator |
In my world, fall means I get to have fun for three solid months, commencing with the first leaf that hits to the ground to the moment the New Year’s Eve celebration ends. Halloween is the first milestone, and I’ve been off-line in pre-spooky, spooky and now post-spooky take down efforts. I did notice a spike in traffic from, of all places, Columbia, and I wondered…do our Columbian friends celebrate Halloween? Indeed. The first pic that came up was one from Cartegena, a city that will forever be embedded in my mind from Romancing the Stone…where the bad guys purrss….Carte..heeeeeennnnnaaaahhhh, before feeding a piece of meat to a pet alligator. (According to my mother, this is going to be stuck in my brain long after I can’t remember my own name).
With that preamble, let me get to the gist of this blog, and the second major theme during the fall to NYE celebratory experience. Parties. Yes, all things that are good and delish are from, or at, parties. Not all food must be bad for the bod. This is one.
What I love….about this app is that it’s very fast, very easy, & has limited ingredients. (Furthermore, I think a certain mysticism surrounds crab and scallops when served at home–as in, people rave. I suspect it’s because both are generally overpriced at restaurants, so guests feel as though they are getting something very special when served at a dinner party).
Ingredients
Coconut oil*
1 pound scallops (or 2 pounds at Costco for $20-frozen/large).
1 box prosciutto
1 lemon
Toothpicks (or fun app stick)
Salt, Mrs. Dash seasoning or Hungarian paprika (or all of the above)
Preparation
Unthaw scallops, pat dry
Spread a bit of oil on the cookie sheet, sprinkle your favorite seasoning on top of the oil & lemon
Wrap a thin bit of prosciutto around the scallop
Slide on the metal skewer
Roll the finished skewers in the oil and seasoning mix (you can also shake on to the skewer–personal preference)
Place in convection oven for 2-5 minutes depending on the size of the scallop (you may want to turn once if you can)
Remove from the oven, cool slightly
Slide to serving tray, add toothpicks and serve
*Great served warm or even cold. I serve with a dash of wasabi sauce which is awesome.
*By now, you should have this as a part of your pantry. Pick up the stuff in a spray can and also the unrefined coconut oil at your local health food supermarket. It truly adds to the flavor of most dishes.
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| Preparing the cookie sheet |
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| Thin slices of prosciutto |
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| Wrapping the scallop
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| placing the scallop on the skewer–flat edge is easiest to prevent tearing |
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| After I’ve rolled the scallops in the sauce on the sheet
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On a standard dishware–my guests were already here-so I skipped the toothpick part since
they started grabbing them straight from this plate!! (Sheesh–the nerve!)
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| My favorite sauce for cooked seafood apps- Wasabi Finishing Sauce from Waterfront |
