Asparagus With Scallops, Browned Butter And Prosciutto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb asparagus, peeled
• 3 1/2 tablespoons butter, unsalted
• 1 ounce prosciutto, thinly sliced, cut into 1/2-inch wide strips
• 1 lb sea scallops
• salt
• pepper, freshly ground
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup chicken broth

Recipe

• 1 cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes.
• 2 using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
• 3 melt 1 tablespoons butter in a large skillet.
• 4 add the proscuitto to the butter and cook over low heat until crisp, about 4 minutes.
• 5 transfer proscuitto to a plate.
• 6 melt 2 tablespoons butter in the skillet and add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
• 7 transfer the scallops to a plate.
• 8 add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute.
• 9 add the lemon juice and simmer for 10 seconds.
• 10 add the broth and simmer, scraping the bottom of the pan until reduced to a rich glaze, about 3 minutes.
• 11 swirl in the remaining 1/2 tablespoons butter and return the scallops to the pan, along with any juices and cook on low heat until heated through.
• 12 return the asparagus to the simmering water to heat through.
• 13 season the sauce with salt and pepper.
• 14 using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it.
• 15 top with proscuitto and serve.