Prosciutto-Wrapped Scallops topped with a delicious Balsamic Glaze and Dates is an elegant dinner. The prosciutto adds a delicate crispness to the fork tender scallops. We add a quality 18-year Balsamic Vinegar providing a wonderful smooth richness. Lasty, the dates introduces a layer of sweetness.
Keyword: Prosciutto-Wrapped Scallops
12Scallopsfresh not frozen
Salt and Pepperfreshly grounded
Toothpicksbrown - not color toothpicks - optional
1/2cupBalsamic Vinegargood quality
2tbsp.Dark Brown Sugar
DatesRaisins or Prunes
Add all ingredients together in a saucepan and cook until desired thickness.
Be careful to not overcook otherwise the sauce turns into syrup. About 20-minutes on low is a good starting point.
Trim the side muscle from the scallops.
Gently rinse and dry each Scallop.
Wrap each scallop with a slice of prosciutto around the wide portion of the scallop and seal with a toothpick if desired. Do not use colored toothpicks because the color can bleed during the cooking process.
Season the scallops with freshly ground salt and pepper.
This step can be done ahead of time with keeping the scallops in the refrigerator.
Add olive oil to a heavy pan and heat.
Sear the scallops on the prosciutto side for 1 to 2 minutes.
Flip the scallops and cook on each scallop side until they reach 130°F internal temperature and the flesh is milky white, or opaque and firm.
Plate immediately adding the Balsamic Glaze Dressing with Dates.
Calories are approximate depending upon serving size and ingredients.