Prosciutto-Wrapped Scallops With Roasted Red Pepper Aioli

• 10 scallops, extra large (fresh or frozen)
• 10 prosciutto, slices thin and halved lengthwise
• 20 basil leaves, fresh (medium size)
• pepper, to taste
• 12 cup roasted red pepper, drained
• 2 garlic cloves, chopped
• 13 cup mayonnaise
• 2 tablespoons olive oil
• salt and pepper

1. Thaw scallops, if frozen.
2. Halve scallops.
3. Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain.
4. Meanwhile, preheat broiler.
5. Rinse scallops, pat dry with paper towels.
6. Lay prosciutto strip with a medicum basil leaf, add a scallop half.
7. Starting from a short end, roll up each prosciutto strip around scallop.
8. Thread each appetizer onto a skewer; Sprinkle with pepper.
9. Place half of the skewers on a lightly greased unheated rack of a broiler pan.
10. Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once.
11. Repeat with the remaining skewers.
12. Serve with Roasted Red Pepper Aioli for dipping, if desired.
13. Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped.
14. Cover and blend or process until nearly smooth.
15. Add 1/3 cup mayonnaise.
16. Cover and blend until smooth.
17. With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth.
18. Transfer to a small bowl.
19. Season with 1/8 teaspoons salt and a dash of black pepper.
20. Cover and chill for up to two days.
21. Makes about 1 cup.

thin, basil, pepper, red pepper, garlic, mayonnaise, olive oil, salt

Taken from www.food.com/recipe/prosciutto-wrapped-scallops-with-roasted-red-pepper-aioli-463295 (may not work)