PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
- For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. 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.
- Heat a large skillet over medium-high heat. 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. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.
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Qaiser Nadeem
[email protected]I'm not a fan of white wine, so I used chicken broth in the sauce instead. It was still very flavorful.
Kelash Kumar
[email protected]I'm allergic to shellfish, so I substituted shrimp in this recipe. It turned out just as well, if not better.
Mazhar Sadiq
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The scallops are cooked to perfection and the sauce is divine.
Ifeoma Okonkwo
[email protected]I've made this recipe several times and it always turns out perfectly. It's one of my go-to recipes when I'm entertaining guests.
Bipul Gazi
[email protected]I'm a beginner cook and this recipe was easy to follow. The scallops turned out great and I was really impressed with myself.
Rehena Akter
[email protected]I made this recipe for my husband's birthday dinner and he loved it. He said it was the best scallops he's ever had.
Marshmallow Productions
[email protected]This is a great recipe for a special occasion. The scallops are elegant and delicious, and the presentation is beautiful.
enjoy BD
[email protected]I'm not a big fan of scallops, but I really enjoyed this recipe. The prosciutto and white wine sauce made them taste amazing.
Spark Kelvin
[email protected]The white wine sauce was a bit too acidic for my taste, so I added a little cream to balance it out. It was perfect after that.
RamonaMarie Williams
[email protected]I was skeptical about wrapping the scallops in prosciutto, but I'm so glad I did. It added a wonderful flavor and texture to the dish.
Elvis Eli
[email protected]I followed the recipe exactly and the scallops turned out perfectly. They were cooked through but still tender and juicy. The prosciutto and white wine sauce were also delicious.
E Hensley
[email protected]These scallops were a hit! The prosciutto added a nice salty flavor and the white wine sauce was light and flavorful. I will definitely be making this again.