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Prosciutto Scallop Pops With Lemon Artichoke Pesto

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Prosciutto Scallop Pops With Lemon Artichoke Pesto

Ingredients

  • 1 (13 3/4-ounce) can artichoke hearts or quartered hearts, drained 1 tablespoon lemon juice
  • 1 tablespoon minced fresh garlic
  • pinch of red pepper flakes, or substitute cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon capers, drained well
  • 2 teaspoons very finely minced lemon zest
  • 3 tablespoons basil pesto
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon very finely minced fresh rosemary
  • 3 ounces thinly sliced (not shaved) prosciutto, about 3 to 6 slices, depending on size of prosciutto
  • 13 medium (1- to 1 1/2-inch-diameter) scallops
  • 13 wooden pupu picks or toothpicks
  • olive oil for grilling
  • salt
  • freshly ground black pepper
  • lemon artichoke pesto, at room temperature
  • for garnishing
  • rosemary sprigs
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Published 2014-09-09 18:51:38 (2 years ago).

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