Maple-Kissed Scallops with Bayonne Ham

Cook Time: 20 minutes

Serves: 8

Maple-Kissed Scallops with Bayonne Ham

Ingredients

20 large scallops
5 sage leaves, roughly chopped
half slice of Bayonne ham
¼ cup (60 ml)
salt and pepper
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) Olive Oil

Directions

Gently pat dry about 20 large scallops with a paper towel.
Roll each scallop in sage (about ¼ leaf per scallop), then wrap with a half-slice of Bayonne ham and secure with a toothpick. Sprinkle wrapped scallops with maple sugar. Season with salt and pepper.
Heat butter in a non-stick pan and sear scallops for about one minute per side. Serve immediately. Serves 8.
Source : Érable du Québec

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