I liked the idea very much, but found the result somewhat disappointing. I guess I would be willing to try again, with much less prosciutto than I started with, and much hotter grill. The bourbon glaze is not as prominent as I would have expected. In summary the dish is very attractive to look at, relatively easy to make, but not my favourite presentation of scallops.
- 8 large bamboo skewers
- 16 large sea scallops
- 16 slices prosciutto – you need to plan for a thin single layer slice around each of the scallops – do not overload the delicate flavour of a scallop with prosciutto. I actually had to cut each slice of ham lengthwise, so that each slice gave me material for two scallops – or more..
- 2 tablespoons extra virgin olive oil
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 3 tablespoons bourbon
- Pinch cayenne pepper
- Soak the bamboo skewers for at least 30 minutes in warm water.
- Preheat grill to medium-high.
- Wrap each scallop in a slice of prosciutto, allowing any excess to overlap. Try to get the prosciutto to wrap flush (do not let it hang above or below the scallop).
- Secure two scallops (as even in size as you can get) onto a pair of bamboo skewers (so that they do not turn around while grilling..).
- Whisk together the maple syrup, brown sugar, bourbon and cayenne pepper in a small bowl and set aside.
- Just before setting them on the grill brush the scallops with olive oil (both sides..?).
- Grill the skewers for 3-4 minutes, then flip and brush with glaze. Grill the second side for another 3-4 minutes, or until the centre of the scallops is opaque.
- Brush once more with glaze and serve.