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Ingredients
- 8 (1/8-inch) thick veal scallops
- salt, pepper and garlic powder to taste
- flour
- 8 oz. Boursin cheese
- 8 slices bacon
Method
- Season veal scallops with salt, pepper and garlic powder and dust with flour.
- Place 1 ounce Boursin on each scallop and roll up.
- Spiral 1 slice of bacon around each scallop and fasten with a toothpick.
- Saute scallops for several minutes on each side; when bacon is crisp, scallops are done.
- Do not overcook.
- Cheese will be softened.
- Serve at once!
- Marvelous with mushrooms sauteed in butter.
- Serves 4.
