Maple-Kissed Scallops with Bayonne Ham

Cook Time: 20 minutes
Serves: 8
Maple-Kissed Scallops with Bayonne Ham


  • 20 large scallops
  • 5 sage leaves, roughly chopped
  • half slice of Bayonne ham
  • ¼ cup (60 ml) 100% Pure Maple Sugar
  • salt and pepper
  • 1 Tbsp (15 ml) butter
  • 2 Tbsp (30 ml) Olive Oil


  • 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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