Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze

Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze
Serves 8
Prep Time: 20 minutes
Cook Time: 10 minutes

16 nice-sized sea scallops, around an inch in circumference, with or without the coral
Juice of 1 lemon
Fresh ground pepper
4-6 slices jambon sec or other dry-cured ham like prosciutto
8 sprigs fresh rosemary
8 dried prunes*
2 cups balsamic vinegar
Extra-virgin olive oil
1 tablespoon butter
16 leaves fresh sage

If using scallops with the coral, peel off the coral and set aside. Drizzle the lemon juice on the scallops. Season with fresh ground pepper to taste. Lightly toss and set aside.
Slice the dry-cured ham in half lengthwise.

Take a rosemary sprig and spear one scallop, followed by one prune, and then another scallop.
Wrap each scallop with half a slice of dry-cured ham.

Pour the vinegar into a small pot and cook over high heat until it reduces to a syrup-like consistency, approximately 5 to 7 minutes. Lower heat to keep warm.

Combine a dash of olive oil, the butter, and the sage in a large frying pan over medium-high heat. Once the pan is hot, add the scallop spears, along with the coral, if using, and cook about 2 to 3 minutes per side until the scallops are cooked through and firm to the touch, and the dry-cured ham is browned.

Place the browned sage on a small dish, topped with the speared scallops and prunes. Drizzle with the balsamic glaze, and garnish with the coral, if using, and fresh ground pepper to taste. Serve immediately, one sprig per plate.

Chef’s Note: * In the summer, fresh figs can be substituted for the dried prunes.


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