GARLIC STUFFED SCALLOPS

(Makes 12 servings)

These flavour-filled scallops can be made ahead and frozen.  They can be reheated in either the microwave or oven.

2 tablespoons  (30 mL) butter

12  garlic cloves, peeled

12  large scallops, side muscle removed

6  thin slices of bacon, cut in half

toothpicks

Melt the butter in a frying pan over medium heat.

Add the garlic to the frying pan.  Cook and stir until the garlic is tender.  Keep the garlic coated in butter.  It will become golden.  Do not let it brown.

Transfer the garlic cloves to a piece of paper towel.

Place each scallop on a cutting board.  Cut a small pocket in the side of each scallop with a sharp knife.  Do not cut all the way through.

Place a cooked garlic clove in each pocket.

Wrap a piece of bacon around the sides of each scallop sealing the garlic in the pocket.

Fasten the ends of the bacon together with a toothpick.

Heat a frying pan over medium heat.  Add the scallops to the frying pan with the bacon side down.  Start the timing when the bacon begins to sizzle.  Cook and turn for 3 to 4 minutes until bacon is cooked on all sides.

Place the bacon-wrapped, garlic-stuffed scallops on a paper towel to cool.

Per serving: 90 calories, 7 g total fat, 3 g saturated fat, 4 g protein, 1 g carbohydrate, 0 g fibre, 0 g sugars, 115 mg sodium.

MASCARPONE & SALAMI CONES

(Makes 20 servings)

Remove the salami slices from the refrigerator 15 minutes before preparing this recipe.  It makes them easier to roll.  The smaller the size of the salami, the daintier the cones.  The combination of the mascarpone cheese, prunes, and salami flavours is amazing.

20                    20                    very thin slices of salami

20                    20                    prunes, finely chopped

1 1/4            cups            310            mL            mascarpone cheese

Place a salami slice on a cutting board.

Spoon 1 teaspoon of the mascarpone cheese into the centre of the salami slice.

Spread the cheese in a line across the centre of the salami.

Spoon 1 teaspoon of the chopped prunes on top of the cheese.

Spread the prunes along the line of cheese.

Roll the salami over the cheese and prunes creating a cone shape.

Place a small dab of cheese on the edge of the last roll in order to hold the cone together.

Repeat this procedure with the remaining salami slices.

Per serving: 140 calories, 11 g total fat, 2 g saturated fat, 4 g protein, 6 g carbohydrate, 1 g fibre, 4 g sugars, 240 mg sodium.

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