Scallops in Prosciutto Sauce with Asparagus

10+/10, excellent! Made with mom, everyone loved it!

 

Original recipe credit: https://www.foodandwine.com/recipes/asparagus-scallops-browned-butter-and-prosciutto

Recipe below contains our modifications.

Ingredients:

1 lb. green asparagus, bottom ends trimmed off

3 1/2 T/ unsalted butter, divided

1 oz. thinly sliced prosciutto, cut crosswise into 1/2" wide strips  

1 lb. sea scallops

salt and freshly ground pepper, to taste

1/2 tsp. finely grated lemon zest

2 T. fresh lemon juice

1/3 c. chicken stock

 

Directions:

 

1. Bring a medium pot of salted water to boil. Add the asparagus, adjust temperature to keep at almost boil and cook for 8 minutes. Use tongs to transfer the cooked asparagus to a colander. Leave the pot of water simmering.

 

2. Meanwhile, in a large skillet over medium-low to medium heat, melt 1 T. of the butter. Add the prosciutto and cook until starting to crisp (around 4-6 min). Transfer the cooked prosciutto to a plate.

 

3. Add 2 T. of the butter to the skillet and increase heat slightly. Once the butter has melted, add the scallops and season with salt and pepper (go easy on the salt, as the prosciutto will already have a good amount). Cook for around 2 min (or until browned) per side. Transfer scallops to a plate.

 

4. Add the lemon zest to the skillet and cook for around 30 seconds. Stir in the lemon juice, then the chicken stock. Cook, stirring and scraping up the fond, until slightly reduced (around 3 min.)

 

5. Cut the heat, leave on the burner, and swirl in the remaining 1/2 T. of butter. Return the scallops, along with any juices, to the skillet, as well as the prosciutto. Stir to combine/coat.

 

6. Return the asparagus to the simmering water briefly, just to reheat through. Plate the asparagus, topped with some scallops and sauce. Enjoy!