Prosciutto-Encrusted Scallops with Butternut Squash & Walnut Mash, & Balsamic Fig Glaze

Recipe by Ricky Kirsop, Executive Chef at McCormick & Schmick’s Seafood Restaurant.
October 01, 2013


For the Prosciutto Breadcrumbs, sauté prosciutto on medium heat until crispy on both sides. Place in a blender with panko breadcrumbs and a dash of pepper. Pulse until well-mixed. Set aside.

For the Butternut Squash and Walnut Mash, dice the squash into ¼-inch pieces. Add the squash to a sauté pan with ¼ cup olive oil, and a dash of salt and pepper. Roast at 375ºF for 20 minutes or until fork tender. Sauté the squash, walnuts, shallots, parsley, butter, and a dash of salt and pepper until well-mixed. Set aside.

For the Balsamic Fig Glaze, combine balsamic vinegar, figs, honey, and brown sugar in a small sauce pan on low heat. Reduce by half or until it coats the back of a spoon.

Coat the scallops with the Prosciutto Breadcrumbs, and place them in a heated sauté pan with ¼ cup olive oil. Sear both sides until golden brown.

Place cooked scallops on top of the Butternut Squash and Walnut Mash. Drizzle the Balsamic Fig Glaze over the scallops.



  • 4 thin slices of prosciutto
  • 1 cup panko breadcrumbs
  • Salt and black pepper
  • 1 butternut squash, peeled and seeded
  • ½ cup olive oil
  • ¼ cup toasted walnuts, chopped
  • ¼ teaspoon chopped shallots
  • ¼ teaspoon chopped parsley
  • 1 tablespoon butter
  • 1 cup balsamic vinegar
  • 2 fresh figs, small diced
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 4 U-10 scallops
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