INGREDIENTS
1/2 cup balsamic vinegar
2 TBSP. light brown sugar
8 jumbo sea scallops
8 paper-thin slices prosciutto
2 TBSP. olive oil
1/4 cup white wine
2 cloves garlic, minced
1/4 cup finely diced celery
2 tsp. minced fresh basil
DIRECTIONS
In a saucepan, simmer vinegar over medium low heat until thickened, 5 to 7 minutes.
Stir in sugar; cook 2 minutes. Let cool.
Brush scallops top and bottom with the vinegar.
Wrap scallops, folding prosciutto slices lengthwise to fit; secure with toothpicks.
Sear scallops in oil over medium-high heat 1 1/2 to 2 minutes per side; remove from pan. Keep warm. Lower heat to medium.
Saute remaining ingredients until heated.
Remove toothpicks from scallops and serve.
Serves 2.
