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Deberah's Prosciutto-Wrapped Scallops with Maple-Butter-Ginger Glaze |
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| Category: | Entrées |
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| Source: | Lesley and Deberah Sutter |
| Number of Servings: | Serves 8 |
| Ingredients: | 16 fresh sea scallops 2 tablespoons unsalted butter 3 tablespoons maple syrup 1/4 teaspoon minced fresh ginger 4 ounces prosciutto, very thinly sliced, divided into 16 portions 1 tablespoon chopped fresh mint |
| Directions: | Set a large sauté pan over high heat until hot. Add the scallops and sear on both sides until cooked to taste, about 1 minute for medium-rare. Remove to a plate.
Using the same sauté pan, melt the butter and add maple syrup and ginger. Simmer until reduced by half. Meanwhile, wrap each scallop in a portion of the prosciutto; hold closed with a skewer. When the glaze is reduced, dip each prosciutto-wrapped scallop in the glaze and then sprinkle with some of the mint. |
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