Scallops with Bayonne Ham and Maple SyrupPrint Category Pétoncles Thematic No thematic Source Fédération des producteurs du Québec Evaluation
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- 20 large scallops
- 20 X roughly chopped ¼ sage leaf
- 10 slice of Bayonne ham
- 1/4 cup maple sugar.
- salt and pepper
- 2 tbsp olive oil
- 15 ml 1 tbsp butter
- Gently pat dry about 20 large scallops. 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. 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