Last updated on May 17th, 2018 at 03:12 pm
Creamy Garlic Butter Scallops with Prosciutto – This is the best way to enjoy fresh and succulent scallops; coated in a creamy white wine sauce with prosciutto, lots of garlic and butter.
I don’t really know why but I don’t cook scallops often, this is probably the only recipe on this blog for scallops, I know I do have another recipe in my upcoming book, but that’s about it. I wish I cooked with them more often, because they are so delicious and so perfect for a special occasion. I know they can be quite expensive, so that’s why I’d suggest making them for a celebration of sorts. But I had to pair these scallops with prosciutto which lately I seem to be obsessed with. I just love crispy prosciutto, it’s so salty and delicious and it’s almost like bacon, except prosciutto is really cured ham. Whatever it is, it’s incredible and I love it.
Scallops are really great because you don’t need a lot of ingredients to make them delicious, they simply are on their own. I did want a somewhat rich sauce here, however, so I used butter and garlic, some white wine and heavy cream, turning this into a luscious rich sauce.
You can serve these over cooked rice, or how I love to eat this is with some fresh crusty bread that I can use to dip into that sauce and soak up all those incredible flavors. That’s all there is to this recipe, simple but a truly scrumptious meal.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Creamy Garlic Butter Scallops with Prosciutto
Ingredients
- 1 tbsp olive oil
- 8 oz scallops about 10 large scallops
- 3 oz prosciutto roughly chopped
- 2 tbsp butter
- 3 cloves garlic minced
- 1/4 cup heavy cream
- 1/4 cup white wine
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp fresh parsley chopped
- 1 green onion chopped
Instructions
- Season the scallops with salt and pepper.
- In a medium size skillet heat the olive oil over medium high heat. Add the scallops to the skillet in a single layer and sear them on each side for about 1 to 2 minutes per side, or until it gets slightly golden. Remove the scallops from the skillet to a plate and set aside.
- In the same skillet add the chopped prosciutto and fry for about 3 to 5 minutes until nice and crispy. Add the butter and the garlic to the skillet and cook until the butter melts and the garlic becomes aromatic.
- Stir in the heavy cream, white wine and season with salt and pepper if necessary. The prosciutto could be a bit salty so there may not be a need for additional salt. Cook for about 2 minutes then add the scallops back to the skillet.
- Garnish with fresh parsley and chopped green onion and serve immediately.
Notes
Nutrition
Donna Cummings says
August 22, 2018 at 8:44 amI made this recipe with scallops and shrimp and it was AMAZING!!! By far, the best seafood dish we have ever eaten!
Jacquelyn says
February 2, 2018 at 6:59 amHello Jo,
For feeding two people do you this this is enough or should recipe be doubled? If doubled can i make it in one batch or do i need to make it two different times? Looks so yummy! Can’t wait to try!
Joanna Cismaru says
February 2, 2018 at 10:53 amI definitely think this is enough for two people but I guess it depends how hungry you are. If you’re doubling it, you can just do it in one big skillet at once.
Linda Carothers says
December 10, 2016 at 4:21 amI believe this is the best seafood recipe I have ever tried! They were wonderful! I would not change a thing except to double the recipe next time.
A favorite site when I am looking for recipes, all I have tried were spot on.
Fenne Kieken says
December 10, 2016 at 9:36 amThank you so much Linda for trying out recipes and posting your comments. Great to have you as part of the Jo Cooks Community
Shelley says
May 30, 2016 at 9:35 pmHi Jo,
Glad to see this recipe because I love scallops. Do you have trouble finding “dry” scallops in your area? I see that yours were frozen, but were they free of added liquid solutions that kill the delicious taste and texture of scallops? Sadly, that seems to be the only kind available at the markets in my community.
Thanks!
Joanna Cismaru says
May 31, 2016 at 8:55 amYou are right, mine were frozen and were dry. I find mine at my local Co-op grocery store, they have a nice seafood selection there, either frozen or fresh.
Leslie says
May 30, 2016 at 5:56 pmMy dad loves scallops. I am going to save this recipe and hand it I’ve to my mom so she can treat my dad to it for Father’s day. Yum!
Joanna Cismaru says
May 30, 2016 at 6:31 pmAwesome! I’m sure he’d love it, especially if he likes prosciutto. 🙂
deb says
May 30, 2016 at 11:04 amDo you always use fresh scallops or do frozen ones have the same taste?
Joanna Cismaru says
May 30, 2016 at 11:12 amYou know, mine were actually frozen and honestly there was no fishy taste or anything, they were really great.
Eva says
May 30, 2016 at 8:53 amLooking so yummy! Love Scallops. Thanks for sharing. 😉 xx
Giselle @ The Busy Spatula says
May 29, 2016 at 7:43 pmI love scallops but the last time I cooked it, it was really fishy and was a turnoff. These look so great though, I might have to give it another try!
Joanna Cismaru says
May 30, 2016 at 10:31 amI don’t think you’ll be disappointed. 🙂