Scallops with prosciutto and balsamic glaze recipe

• 200 ml (7fl oz) balsamic vinegar
• 1 tbsp brown sugar
• 8 thin slices prosciutto
• 16 large scallops
• 16 small rosemary sprigs
• 1 splash extra virgin olive oil
• 1 pinch salt and freshly ground black pepper

1. Combine the balsamic vinegar and brown sugar in a small saucepan and bring to a boil over a moderate heat.
2. Reduce the heat to low and simmer until the mixture has reduced by one-third.
3. Allow to cool.
4. Meanwhile, slice each piece of prosciutto in half lengthwise and wrap around the scallops, securing each with a sprig of rosemary.
5. Brush with olive oil and season.
6. Cook the scallops in a griddle pan over a medium heat, turning once, until they are firm to the touch and opaque in the centre.
7. Transfer to a serving plate and drizzle with the balsamic glaze.

balsamic vinegar, brown sugar, scallops, rosemary, extra virgin olive oil, salt

Taken from www.lovefood.com/guide/recipes/17817/scallops-with-prosciutto-and-balsamic-glaze (may not work)