Scallops with prosciutto and balsamic glaze recipe

1. 1

   Combine the balsamic vinegar and brown sugar in a small saucepan and bring to a boil over a moderate heat.

2. 2

   Reduce the heat to low and simmer until the mixture has reduced by one-third.

3. 3

   Allow to cool.

4. 4

   Meanwhile, slice each piece of prosciutto in half lengthwise and wrap around the scallops, securing each with a sprig of rosemary.

5. 5

   Brush with olive oil and season.

6. 6

   Cook the scallops in a griddle pan over a medium heat, turning once, until they are firm to the touch and opaque in the centre.

7. 7

   Transfer to a serving plate and drizzle with the balsamic glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.