VOCM Radio’s morning man, Brian O’Connell, was our guest on One Chef One Critic during a year when we featured several home cooks. Brian and I once faced off in a chili con carne competition, which, alas, neither of us won, although he at least had the consolation of some leftover firewater he’d sneaked into his chili as a “secret” ingredient. Not winning the contest doesn’t take away from the fact that Brian is a very good cook, which he clearly demonstrated when he prepared this recipe on One Chef One Critic.
Ingredients
- 10 slices of prosciutto
- 1 cup (250 ml) mascarpone cheese
- 20 large scallops
- vegetable oil spray
- wooden toothpicks
How to Make It
- Preheat grill to high. Cut prosciutto slices in half. Spread a dollop of mascarpone cheese on each prosciutto slice. Top with a scallop and fold prosciutto over to cover the scallop. Use a toothpick to keep it all together.
- Lightly spray scallops with oil, and grill for 1 to 2 minutes per side.
