Scallops with Prosciutto
One of the main surf and turf recipes. The prosciutto helps the scallops to cook whilst adding additional flavour.
One of the main surf and turf recipes. The prosciutto helps the scallops to cook whilst adding additional flavour.
Servings 4 people
Ingredients
- 1 cup balsamic vinegar 250 ml
- 1 tbsp brown sugar 15 ml
- 9 slices Prosciutto very thinly sliced
- 18 large sea scallops
- Extra Virgin olive oil
- 1 pinch ground pepper to taste
- 1 pinch Salt to taste
Instructions
- Combine the vinegar and brown sugar in a small, non-reactive saucepan and bring to a boil over moderate heat.
- Reduce the heat to low and simmer until the mixture has reduced to about 1/4 cup (60 ml)-it should coat the bottom of the pan when you tilt it.
- Allow to cool to room temperature.
- Meanwhile, cut each piece of prosciutto in half lengthwise and wrap around the scallops, securing each with a toothpick.
- Brush or spray with olive oil and season with salt and pepper.
- Grill over hot coals or under a preheated broiler just until the scallops are firm and opaque in the center, about 2 to 3 minutes per side.
- Transfer to serving plates and drizzle with the balsamic glaze.
Nutrition
Calories: 65kcal | Carbohydrates: 14g | Sodium: 5mg | Potassium: 44mg | Sugar: 13g