Golden Sauteed Sea Scallops Wrapped with Prosciutto served with
Maple Drizzle and Horseradish Cream
(4 servings)

12 Whole Sea Scallops, cleaned
4 Ounces Prosciutto, sliced thin into 12 strips
1 Tablespoon Blended Oil

Wrap Prosciutto around scallops
Saute scallops in oil to caramelize both sides
Finish in oven to medium rare

½ Cup Maple Syrup
1 Bay Leaf
6 Peppercorns

Steep ingredients together and strain

1 Cup Heavy Cream
1 ½ Tablespoons Horseradish, drained well
1 Teaspoon Ground Black Pepper

Reduce cream by half
Add horseradish and pepper
Cook until thick

1 Whole Beet

Cut into angel hair, fry and use as garnish