Dining In

Mountain Dining In

Diablos on Horseback

When coming back to your cabin after hiking, skiing, and just having outdoor fun, a great appetizer that is quick to prepare and superb for entertaining really makes the evening fun. Diablos on horseback look elegant, taste delicious, and are quick to prepare and serve.

Ingredients:

Spinach (fresh)

Parmesan cheese

1/4 lb prosciutto (thin sliced)

Jumbo scallops

Hollandaise sauce

Toothpicks

Baguette bread (cut in slices), or small toasted rounds of bread

White wine (inexpensive is fine)

Garlic powder

Black pepper

Lemon juice

Simply to die for!

Preparation:

· If the scallops are frozen, lightly defrost them. Soak the scallops for about 15 minutes in a mixture of white wine, a sprinkle of garlic, pepper, and a few squeezes of lemon juice.

· Remove the scallops from the soaking mixture and pat dry with a paper towel.

· Wrap each scallop with a slice of prosciutto and hold them together with a toothpick. Lightly oil a baking sheet. Place each wrapped scallop on the baking sheet. Broil in the oven just enough to cook the scallops. It only takes a minute or two to cook scallops. They are cooked when they just change from a translucent color to a firm white color on the outside, and mostly white with just a slight pink tinge on the inside. The scallops will taste tender and moist when just cooked. Overcooked scallops taste like rubber.