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