Asparagus with Scallops & Proscuitto
I googled scallops and proscuitto and this one popped. Sadly, I've forgotten where it came from. I can tell you this was so good, we ate it all. (including Gaby)
1 lb. asparagus
1 tbsp. Butter
1-oz prosciutto cut into wide strips
1 lb. sea scallops
1/2 tsp. lemon zest
2 tbsp. Dry white wine
1/4 cup chicken broth
Salt & pepper, taste
Cook asparagus in a large saucepan of boiling water for 10 minutes. Remove asparagus from water and set aside, leaving water simmering on the stove.
In skillet add prosciutto and cook on low heat until crisp. Remove from skillet and set in paper towel to drain. Melt butter to skillet, add scallops to skillet, season with salt and pepper. Cook until browned on each side, approximately 2 minutes per side. Remove from skillet and set aside. Add lemon zest to skillet and sauté for 10
seconds. Add white wine and chicken broth, simmer, scraping bottom of skillet, for 3 minutes. Return scallops to skillet, to heat through.
Return asparagus to water to heat through. Drain asparagus, place on large platter. Spoon scallops and sauce over asparagus. Top with fried prosciutto.
Serves 4. (or a very hungry family of three)
1 lb. asparagus
1 tbsp. Butter
1-oz prosciutto cut into wide strips
1 lb. sea scallops
1/2 tsp. lemon zest
2 tbsp. Dry white wine
1/4 cup chicken broth
Salt & pepper, taste
Cook asparagus in a large saucepan of boiling water for 10 minutes. Remove asparagus from water and set aside, leaving water simmering on the stove.
In skillet add prosciutto and cook on low heat until crisp. Remove from skillet and set in paper towel to drain. Melt butter to skillet, add scallops to skillet, season with salt and pepper. Cook until browned on each side, approximately 2 minutes per side. Remove from skillet and set aside. Add lemon zest to skillet and sauté for 10
seconds. Add white wine and chicken broth, simmer, scraping bottom of skillet, for 3 minutes. Return scallops to skillet, to heat through.
Return asparagus to water to heat through. Drain asparagus, place on large platter. Spoon scallops and sauce over asparagus. Top with fried prosciutto.
Serves 4. (or a very hungry family of three)
Comments