- 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
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.