Starters and hors d'oeuvres

Scallops with Bayonne Ham and Maple Syrup

Scallops with Bayonne Ham and Maple Syrup

Ingredients
  • 20 large scallops
  • ¼ sage leaf
  • half slice of Bayonne ham
  • 60 ml (1/4 cup) maple sugar
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) butter
  • Salt and pepper
     
Servings
8 portions
Method
  1. Gently pat dry about 20 large scallops.
  2. Roll each scallop in a roughly chopped ¼ sage leaf and a half slice of Bayonne ham, then secure using a toothpick. Sprinkle with 60 ml (1/4 cup) maple sugar.
  3. In a non-stick pan, heat 30 ml (2 tbsp) olive oil and 15 ml (1 tbsp) butter, and sear scallops for about 1 min. on each side. Serve right away.