Scallops With Saffron Cream Sauce And Prosciutto

Name: Scallops With Saffron Cream Sauce And Prosciutto
Ingredients: 2 None thin slices prosciutto; 1/2 cup white wine; 1/4 cup lemon juice; 1 None shallot, finely chopped; 1/3 cup cream; 6 None threads saffron; 9 tbsp butter, chopped, plus 2 tbsp extra; 16 None scallops, on shells; None None finely chopped chives, lime wedges, to serve

9 ingredients

5 steps

Ingredients

2 None thin slices prosciutto
1/2 cup white wine
1/4 cup lemon juice
1 None shallot, finely chopped
1/3 cup cream
6 None threads saffron
9 tbsp butter, chopped, plus 2 tbsp extra
16 None scallops, on shells
None None finely chopped chives, lime wedges, to serve

Directions

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.