Seared Scallops with Prosciutto on Tarragon Cream
Total time: 15 minutes
Scallops are rich, sweet, and often expensive. But we can still indulge on occasion. Here they are quickly seared with a bit of Prosciutto and served on a bed of velvety Tarragon Cream.
Ingredients:
- 10oz (300gr) large scallops
- 4 slices Prosciutto, (2oz, 60gr) or other dry-cured ham, Bayonne, Serrano
- 1 tbs olive oil
- 1/2 tsp paprika
- Tarragon Cream:
- 2/3 cup (5oz, 150ml) white wine
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream
- 1 tsp dried tarragon
- 1 tsp dried basil
- 1 tbs cornstarch (maizena) dissolved in 2 tbs stock
Instructions:
- Mix olive oil and paprika.
- Add scallops and stir to coat.
- Cut ham slices in thirds.
- Combine ham and scallops.
- Heat large nonstick skillet over medium-high heat .
- When hot add scallops and ham. Stir-fry quickly until scallops turn opaque and ham starts to crisp.
- Remove and serve on Tarragon Cream.
- Tarragon Cream:
- In a small saucepan, over medium heat, bring stock and wine to a boil.
- Add tarragon, basil and simmer 5 minutes.
- Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick.
- Remove from heat and stir in yogurt / crème fraiche.
Note: Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don't start to sizzle.