- 1 c
- balsamic vinegar
- 1 Tbsp
- brown sugar
- very thin slices prosciutto
- large sea scallops
- extra-virgin olive oil
- salt and freshly ground pepper to taste
saucepan and bring to a boil over moderate heat.
1/4 cup (60 ml) - it should coat the bottom of the pan when
you tilt it.
each piece of prosciutto in half lengthwise and wrap around
the scallops, securing each with a toothpick.
firm and opaque in the center, about 2 to 3 minutes per side.
Transfer to serving plates and drizzle with the balsamic glaze.