Scallops with Bayonne Ham and Maple Syrup

Fish and Seafood / Pork / Recipes with Maple Syrup / Starters

Recipe — Scallops with Bayonne Ham and Maple Syrup
Featuring Maple Sugar
8 portions
Metric Imperial

Ingredients

  • 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

Method

  1. Gently pat dry the scallops.
  2. Roll each scallop in a roughly chopped 1/4 sage leaf and a half slice of Bayonne ham, then secure using a toothpick.
  3. Sprinkle with the maple sugar.
  4. 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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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.