Creamy Garlic Butter Scallops with Prosciutto
Creamy Garlic Butter Scallops with Prosciutto is a gluten free, primal, and pescatarian recipe with 5 servings. For $1.67 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 19g of fat, and a total of 222 calories. Head to the store and pick up salt and pepper, fresh parsley, heavy cream, and a few other things to make it today. It is brought to you by Jo Cooks. 397 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 24%. If you like this recipe, you might also like recipes such as Asparagus with Scallops, Browned Butter and Prosciutto, Asparagus with Scallops, Browned Butter and Prosciutto, and Scallops wrapped with prosciutto and lemon parsley butter | Simone's KitchenSimone's Kitchen.
Servings: 5
Ingredients:
2 tbsp butter
1 tbsp fresh parsley, chopped
3 cloves garlic, minced
1 green onion, chopped
¼ cup heavy cream
1 tbsp olive oil
3 oz prosciutto, roughly chopped
salt and pepper to taste
8 oz scallops (about 10 large scallops)
¼ cup white wine
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. Season the scallops with salt and pepper.In a medium size skillet heat the olive oil over medium high heat.
2. 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.
3. 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.
4. 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.
5. Garnish with fresh parsley and chopped green onion and serve immediately.
Nutrition Information:
covered percent of daily need
