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

American/New American
Lesley and Deberah Sutter
Number of Servings
Serves 8
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.
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