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

Ingredients

SERVINGS: 4 Serving(s)
  • 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

Instructions

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.

 

Ingredients

SERVINGS: 4 Serving(s)
  • 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