with Pumpkin Purée and Prosciutto Crisp

Matt and Aly's Scallops

Prep time: 10 mins
Cook time: 25 mins
Serves: 4


1 tbs olive oil

4 slices prosciutto

12 scallops

Pumpkin Puree

500g pumpkin, chopped coarsely

1 tbs olive oil

1 tbs butter

60ml thickened cream

Balsamic Reduction

80ml balsamic vinegar

70g brown sugar


1. Preheat oven to 180C. 

2. Brush prosciutto with oil and place on an oven tray. 

3. Roast for about 10 minutes or until golden and crisp. Cool completely. Break into shards. 

4. Place pumpkin in an oven dish. Drizzle with oil and season. 

5. Roast for about 25 minutes or until soft. Scrape flesh away from skin into a processor. Process until smooth. Add butter and cream. Process until smooth. Season.

6. To make balsamic reduction, stir vinegar and sugar in a saucepan over low heat until sugar dissolves. Simmer until slightly thickened and reduced. Cool completely. 

7. Season scallops all over.

8. Heat a lightly oiled frying pan over high heat. 

9. Add scallops and cook for 1-2 minutes or until caramelised. Turn and cook for a further 30 seconds. 

10. Arrange small dollops of pumpkin puree on plate and top with balsamic glaze and scallops. Garnish with prosciutto.


Exact cooking time of scallops will depend on their size and thickness. The exterior should be golden and caramelised, with the centre opaque.