Scallops with Prosciutto
Source of Recipe
chef at world recipes
List of Ingredients
1 cup (250 ml) balsamic vinegar
1 Tbs (15 ml) brown sugar
6-9 very thin slices prosciutto
12-18 large sea scallops
Extra-virgin olive oil
Salt and freshly ground pepper to taste
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. Serves 4 to 6 as an appetizer.
Recipe
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