Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce Recipe

Name: Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon granulated garlic; 1/2 teaspoon paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Pinch cayenne; 12 large sea scallops; 12 thin slices prosciutto; 1 tablespoon canola oil; 4 tablespoons unsalted butter; 1/4 cup dry white wine; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; 1 lemon, halved

Servings: persons

1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
12 large sea scallops
12 thin slices prosciutto
1 tablespoon canola oil
4 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 lemon, halved

1
Preheat the oven to 350 degrees F.
2
For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
3
For the scallops: Trim the side muscle from the scallops, if not done already.
4
Pat the scallops dry and sprinkle them on both sides with the dry rub.
5
Wrap the scallops with the prosciutto so that only the top is showing.
6
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.
7
Heat a large skillet over medium-high heat.
8
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.
9
Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque.
10
Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter.
11
Transfer the cooked scallops to a platter.
12
Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper.
13
Spoon some of the pan sauce over the scallops; serve any extra sauce on the side.
14
Add a squeeze of lemon juice and serve.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 teaspoon granulated garlic, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce

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