Asparagus with Scallops Browned Butter & Prosciutto

Asparagus with Scallops Browned Butter & Prosciutto

Asparagus with Scallops Browned Butter & Prosciutto

September 13, 2018
: 4 servings

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Ingredients
  • 1 pound white asparagus, peeled, or green asparagus
  • 3 1/2 tablespoons unsalted butter
  • 1 ounce thinly sliced prosciutto, cut into 1/2-inch-wide strips
  • 1 pound sea scallops
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chicken stock or canned low-sodium broth
Directions
  • Step 1 Cook the asparagus in a large sauce-pan of boiling salted water until tender, about 8 minutes.
  • Step 2 Using tongs transfer the asparagus to a colander and leave the pan of water simmering on the stove.
  • Step 3 Melt 1 tablespoon of the butter in a large skillet.
  • Step 4 Add the prosciutto and cook over low heat until crisp, about 4 minutes.
  • Step 5 Transfer the prosciutto to a plate.
  • Step 6 Melt 2 tablespoons of the butter in the skillet.
  • Step 7 Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
  • Step 8 Transfer the scallops to a plate.
  • Step 9 Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute.
  • Step 10 Add the lemon juice and simmer for 10 seconds.
  • Step 11 Add the stock and simmer, scraping the bottom of the skillet, until reduced to a rich glaze, about 3 minutes.
  • Step 12 Swirl in the remaining 1/2 tablespoon of butter.
  • Step 13 Return the scallops, along with any juices, to the skillet and cook over low heat until heated through.
  • Step 14 Return the asparagus to the simmering water to heat through.
  • Step 15 Season the sauce with salt and pepper.
  • Step 16 Using tongs transfer the asparagus to a large platter and spoon the scallops and sauce over it.
  • Step 17 Top with the fried prosciutto.

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