Delicious Creamy Garlic Butter Scallops with Prosciutto

Delicious Creamy Garlic Butter Scallops with Prosciutto:-Scallops are wonderful since they can be prepared in a very short amount of time. A delectable dinner consisting of scallops that are both soft and succulent may be prepared for you in only ten minutes. You need to make sure that you prepare them to perfection because they are not affordable, costing approximately twenty dollars per pound.

Delicious Creamy Garlic Butter Scallops with Prosciutto

 

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Ingredients:

  • Olive oil –
  • Our scallops should be sautéed in an oil that has a flavour that is not overpowering.

 

  • Butter –
  • We are going to make use of both butter and olive oil in order to achieve the flavour of brown butter without the bitterness that is associated with burnt butter.

 

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  • Scallops – 
  • Today I used ten huge scallops in my dish.

 

  • Prosciutto –
  • To be crisped up, roughly chopped and sliced.

 

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  • Garlic –
  • It is up to you how much or how little you use.

 

  • Liquids –
  • In order to create our stunning and entrancing sauce, we are utilising both white wine and heavy cream.

 

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  • Herbs – 
  • Fresh green onion and parsley that have been chopped.

 

  • Seasoning – 
  • to taste, salt and pepper are added.

 

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How To Make Garlic Butter Scallops:

1 . Prep the scallops

  • Add salt and pepper to the scallops before cooking them.

 

2 . Brown the scallops

  • Warm the olive oil in a skillet of medium size by heating it over medium-high heat source. The scallops should be placed in a single layer in the skillet, and they should be seared on each side for approximately one to two minutes, or until they have a subtle golden colour.
  • Take the scallops out of the skillet and place them on a platter before setting them aside.

 

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3 . Crisp up the prosciutto

  • Put the chopped prosciutto in the same skillet and fry it for about three to five minutes, or until it reaches the desired level of crispiness.
  • The butter and garlic should be added to the skillet, and the mixture should be cooked until the butter melts and the garlic develops a fragrant quality.

 

4 . Finish the dish

  • Put the heavy cream and white wine into a bowl and stir them together. If required, season with salt and pepper. It’s possible that the prosciutto already has a salty flavour, in which case you might not need to add any more salt.
  • After about two minutes of cooking, return the scallops to the skillet and continue cooking.

 

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5 . Garnish

  • freshly chopped green onion and chopped parsley, and serve immediately after preparation.

Garlic Butter Scallops with prosciutto and scallions

 

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Instructions :

  1. Add salt and pepper to the scallops before cooking them.
  2. Warm the olive oil in a skillet of medium size by heating it over medium-high heat source. The scallops should be placed in a single layer in the skillet, and they should be seared on each side for approximately one to two minutes, or until they have a subtle golden colour. Take the scallops out of the skillet and place them on a platter before setting them aside.
  3. Put the chopped prosciutto in the same skillet and fry it for about three to five minutes, or until it reaches the desired level of crispiness. The butter and garlic should be added to the skillet, and the mixture should be cooked until the butter melts and the garlic develops a fragrant quality.
  4. Put the heavy cream and white wine into a bowl and stir them together. If required, season with salt and pepper. It’s possible that the prosciutto already has a salty flavour, in which case you might not need to add any more salt. After about two minutes of cooking, return the scallops to the skillet and continue cooking.
  5. The dish should be served immediately after being garnished with chopped green onion and fresh parsley.

 

Tips For Cooking Scallops:

  • There are times when a side muscle that is present in scallops needs to be removed. It is a small tag of muscle tissue that is located on the side of the scallop, and it will have a rather unpleasant texture. Remove it from your grasp. You don’t need to worry about it being unsafe to consume if you don’t remove this muscle; it’s just a little bit difficult to chew.
  • Use a paper towel to thoroughly dry your scallops before adding them to the pan to be seared. This should be done at all times. It is imperative that you season them with a substantial amount of salt and pepper.
  • The scallops should be served as soon as possible; therefore, if you are going to serve them over rice or pasta, you should make sure that the rice or pasta is already cooked and ready to go.

 

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Leftovers

  • After being prepared, scallops are at their peak when they are served immediately. If, on the other hand, you have some scallops that are not used, you may keep them in the refrigerator for three to four days if you put them in an airtight container.

Freezing

  • Because the texture of scallops will not be the same after they have been cooked, I do not recommend freezing them once they have been cooked. Eating them right away is recommended if you are planning to sear them.
  • In the event that you really required to freeze them, you should put them in a container that is airtight and put it in the freezer.

Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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