Scallops With Saffron Cream Sauce And Prosciutto – a delicious recipe with thin slices prosciutto, white wine, lemon juice, shallot, cream, threads saffron. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat broiler to high. Line an oven tray with baking paper.
2
Place prosciutto on tray. Broil for 3-4 minutes, until crisp. Allow to cool and crumble into small pieces. Set aside.
3
In a small saucepan, combine wine, lemon juice and shallot. Bring to a boil on medium. Boil 3-4 minutes, until reduced by two-thirds. Reduce heat to low. Stir in cream and saffron. Simmer for 2-3 minutes.
4
Strain sauce and return to a clean saucepan. Heat on medium while adding butter in batches and whisking in until smooth. Season to taste and keep warm.
5
Remove scallops and clean shells. Melt extra butter in large frying pan on medium. Sear scallops for 30-60 seconds each side, until lightly browned and cooked through. Return to shells and spoon sauce over. Sprinkle with prosciutto and chives. Serve straight away with lime wedges.
299
kcal
Calories
33
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 None thin slices prosciutto, 1/2 cup white wine, 1/4 cup lemon juice, 1 None shallot, finely chopped, and more.
Yes, Scallops With Saffron Cream Sauce And Prosciutto 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.
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