Maple-Kissed Scallops with Bayonne Ham
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