Ingredients
The following ingredients have 6 Servings
- 6 small pork scallops (10½ ounces/300 g total, pounded to ¼-inch (6-mm)-thick rectangles*)
- Generous sprinkle of Himalayan salt
- Generous sprinkle of freshly ground black pepper
- 18 thin asparagus spears
- 1 red bell pepper (seeded and julienned)
- 1 yellow bell pepper (seeded and julienned)
- 1 orange bell pepper (seeded and julienned)
- Drizzle of extra-virgin olive oil
Instruction
- Preheat a grill to medium-high.
- Lay the scallops on a cutting board and sprinkle them generously with salt and pepper. Divide the vegetables evenly between the scallops, arranging them nicely across the center of the pieces of meat.
- Roll the meat around the vegetables and tie each roll securely with butcher's twine. Sprinkle with more salt and pepper.
- Grill, covered, for 2 to 3 minutes per side, turning once. Drizzle with extra-virgin olive oil and serve.
