Prosciutto Scallop Recipe

Cooking Instructions

1. 1

   Prepare the Saffron Beurre Blanc

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add chopped shallots and sauté until soft. Pour in the white wine and simmer until reduced by half. Stir in the heavy cream and saffron, then cook until thickened. Gradually whisk in the remaining butter until the sauce is smooth. Season with salt and black pepper to taste. Keep warm.

2. 2

   Cook the Scallops

   Pat the scallops dry with paper towels and season with salt and black pepper. In a large skillet, heat olive oil over high heat. Once hot, add the scallops and cook for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

3. 3

   Prepare the Prosciutto

   While the scallops are cooking, in a separate pan, crisp the prosciutto slices over medium heat until they are golden and crispy. Remove and set on paper towels to drain.

4. 4

   Plate the Dish

   On each plate, create a base with the saffron beurre blanc, then place the seared scallops on top. Garnish with crispy prosciutto and serve immediately.