You can make these decadent seared scallops at home as a special treat for yourself and your loved ones. The recipe is simple yet luxurious and has a perfect blend of flavors. Using fresh rosemary sprigs as the “toothpick” is inspired.

Photo by Andrew Barton

Pan-Seared Sea Scallops with Prosciutto Ham, Rosemary, and Port Wine

Recipe courtesy of Mark Sulltrop, executive chef at the former restaurant, Bleu, in Columbia, MO.

1 pound prosciutto ham, thinly sliced 

6 sprigs of fresh rosemary

1 pound sea scallops (20 to 25 count) 

Ground black pepper to taste

2 tablespoons olive oil

1⁄4 cup brown sugar

1 cup port wine

4 ounces of unsalted butter

1⁄2 cup Gorgonzola or fresh goat cheese, crumbled

Cut prosciutto lengthwise into 1-inch strips. Cut rosemary sprigs into 1 1⁄2-inch segments. Wrap scallops individually with prosciutto strips, then using the rosemary segments, secure the prosciutto to the scallops. Season-wrapped scallops with black pepper.

Place half of the oil and scallops flat-side down in a hot saucepan. Cook scallops until golden brown, then turn over and sear the remaining side. Remove the seared scallops from the pan, and repeat searing with the remaining scallops and oil. Place brown sugar in the hot sauté pan, and deglaze with port wine. Reduce the wine to a syrup consistency, and stir in butter. Drizzle port reduction over scallops, and garnish with Gorgonzola or fresh goat cheese crumbles.

Serves 4-6.