Seared Wrapped Scallops with Balsamic Glaze
1/3 cup balsamic vinegar, plus more to taste
1/2 teaspoon dark brown sugar
12 large sea scallops
Kosher salt and freshly ground pepper
1/2 pound prosciutto, thinly sliced
1 tablespoon extra-virgin olive oil
Fresh rosemary or thyme, finely chopped, for garnish
Combine the vinegar and sugar in a small saucepan and boil over high heat to reduce until syrupy, about 3 to 4 minutes, stirring occasionally. Set aside.
Season the scallops with salt and pepper. Wrap a slice of ham around the wide, flat top and bottom of each scallop. If needed, place a toothpick horizontally through the scallop to secure the ham.
Heat a large sauté pan over medium-high heat, add the olive oil, and heat until shimmering. Carefully place scallops, ham side down, in the pan. Cook until the ham is crisp, about 1 to 2 minutes. Carefully turn the scallops and continue to cook for another 1 to 2 minutes.
Remove the toothpicks and transfer 3 scallops to each plate, leaning each slightly towards the center like a tepee for presentation. Drizzle with the balsamic mixture. Sprinkle with freshly ground pepper and the chopped herbs.