*  Exported from  MasterCook  *
 
               ROLLED VEAL SCALLOPS WITH PROSCUITTO, SAGE AN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 slices
    1      tablespoon    Garlic -- minced
                         Olive oil
    1                    Grated rind of one lemon
 
 Blend butter, parsley, sage, garlic and lemon peel in small bowl. Spread evenly
over scallops.	Top with proscuitto and cheese slices, cut to fit scallops.
Starting at short ends, roll each up. Tie with string and thread lengthwise onto
9-10″ skewer.  Refrigerate at least 3 hours or overnight.
 Preheat broiler. Brush rolls with olive oil. Broil, basting frequently with pan
juices, until golden brown, 8-10 minutes.  Remove skewers and strings.
 Arrange on platters, and garnish with mint sprigs and lemon slices. Serve with
mayonnaise mixed with Dijon mustard and one clove finely minced garlic, flavored
with a little dry Marsala.
 
  Turkey breasts scallops can be substituted very nicely for the veal.
 
 
 
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