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Scallops with Prosciutto




Source of Recipe


worldwide chef


List of Ingredients




1 cup balsamic vinegar
1 Tbs brown sugar
6-9 very thin slices prosciutto
12-18 large sea scallops
Extra-virgin olive oil
Salt and freshly ground pepper to taste



Recipe



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 - 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.