Ingredients
1
teaspoon salt
1
teaspoon freshly ground pepper
1/2
teaspoon chipotle chile pepper powder
24
large sea scallops (2 lb)
12
slices prosciutto (about 6 oz)
1
cup mayonnaise
1/4
cup coarsely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
1
tablespoon lime juice
Preparation
Heat oven to 425°F. Line 15x10x1-inch pan with foil.
In medium bowl, mix 3/4 teaspoon of the salt, 3/4 teaspoon of the pepper and the chipotle chile pepper powder. Add scallops; toss to coat.
Cut each prosciutto slice in half lengthwise. Wrap 1 prosciutto piece around edge of each scallop. Place in pan.
Bake 10 to 12 minutes or until scallops are white and opaque.
Meanwhile, in small bowl, stir together mayonnaise, chipotle chiles, lime juice and remaining 1/4 teaspoon each salt and pepper. Serve scallops hot with chipotle mayo.
