- 20 large scallops
- 5 sage leaves
- 10 slices of Bayonne ham
- 1/4 cup maple sugar
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper
- Gently pat dry the scallops.
- Roll each scallop in a roughly chopped 1/4 sage leaf and a half slice of Bayonne ham, then secure using a toothpick.
- Sprinkle with the maple sugar.
- In a non-stick pan, heat olive oil and butter, and sear scallops for about 1 minute on each side. Serve right away.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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