Creamy Garlic Butter Scallops with Prosciutto
User Reviews
4.7
Creamy Garlic Butter Scallops with Prosciutto
Description
Creamy Garlic Butter Scallops with Prosciutto starts by seasoning scallops, then searing them quickly to develop a golden crust while keeping the interior tender. The same skillet is used to crisp chopped prosciutto, rendering its fat and deepening its flavor. Butter and garlic are added to create a fragrant base before the sauce is enriched with heavy cream and white wine.
The prosciutto’s saltiness complements the delicate scallops, while the cream and wine add richness and slight acidity. Fresh parsley and green onion garnish bring a lightly herbal note and color contrast to the dish. The cooking method focuses on careful timing to keep the scallops tender and the sauce silky.
This dish is best served immediately to enjoy the scallops at their optimal texture. It can be paired with simple sides to highlight the sauce. Note that side-muscle removal on scallops improves their texture and that the saltiness of prosciutto may reduce the need for extra salt.
Ingredients
- 1 tablespoon olive oil
- 8 ounce scallops about 10 large scallops
- 3 ounce prosciutto roughly chopped
- 2 tablespoons butter
- 3 cloves garlic minced
- ¼ cup heavy cream
- ¼ cup white wine
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon parsley chopped, fresh
- 1 green onion chopped
Instructions
- Season the scallops with salt and pepper.
- In a medium size skillet heat the olive oil over medium high heat. Add the scallops to the skillet in a single layer and sear them on each side for about 1 to 2 minutes per side, or until it gets slightly golden. Remove the scallops from the skillet to a plate and set aside.
- In the same skillet add the chopped prosciutto and fry for about 3 to 5 minutes until nice and crispy. Add the butter and the garlic to the skillet and cook until the butter melts and the garlic becomes aromatic.
- Stir in the heavy cream, white wine and season with salt and pepper if necessary. The prosciutto could be a bit salty so there may not be a need for additional salt. Cook for about 2 minutes then add the scallops back to the skillet.
- Garnish with fresh parsley and chopped green onion and serve immediately.
Notes
- Remove the scallop side-muscle if present for a more tender bite.
- Substitute chicken or vegetable stock if you prefer not to use white wine in the sauce.
- This recipe can be adapted to shrimp without changing the method significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 556kcal | 28% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 127mg | 42% |
| Sodium | 1034mg | 43% |
| Potassium | 378mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1012IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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