12 scorpions (preferably 2” or larger)2 cups of Cabernet Sauvignon
2 tablespoons of honey
12 endive leaves (3 inches in length)6 oz crème fraiche (can substitute crème cheese)
1/2 cup of fresh chopped basil (can substitute parsley)
Transfer scorpions to baking sheet and slightly dry in oven at 250 degrees for 3 to 5 minutes (smaller scorpions will require shorter drying time). Be careful not to bake or over dry. The scorpions should remain supple. Remove from baking tray. Allow to cool.
Wash and dry endive leaves. Mix basil into crème fraiche. Add a dollop of cheese mixture to each endive leaf and gently place a scorpion on the bed of herb cheese.