Deberah’s Prosciutto-Wrapped Scallops with Maple-Butter-Ginger Glaze

Lesley and Deberah Sutter
  • 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

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.

Published on June 23, 2010
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