Pan-Fried Prosciutto-Wrapped Scallops With White Wine Pan Sauce
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Granulated Garlic1 tsp
Paprika1 pinch
Cayenne12 large
Sea Scallops1 tbsp
Canola Oil4 tbsps
Unsalted Butter1 cup
White Wine (dry)1 tbsp
Chives (chopped fresh)Directions:
1
Preheat the oven to 350 degrees F
2
For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl
3
For the scallops: Trim the side muscle from the scallops, if not done already
4
Pat the scallops dry and sprinkle them on both sides with the dry rub
5
Wrap the scallops with the prosciutto so that only the top is showing
6
To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed
7
Heat a large skillet over medium-high heat
8
Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust
9
Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque
10
Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter
11
Transfer the cooked scallops to a platter
12
Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper
13
Spoon some of the pan sauce over the scallops; serve any extra sauce on the side
14
Add a squeeze of lemon juice and serve