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.