Creamy Garlic Butter Scallops with Prosciutto

Creamy Garlic Butter Scallops with Prosciutto

20 minutes

4.47 from 15 votes

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.

Ingredients In Garlic Butter Scallops

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

* Olive oil – We want a nice neutral tasting oil to saute our scallops in.

* Butter – We’re going to use both butter and olive oil to give us that brown butter flavor without any burnt butter bitterness.

* Scallops – I used 10 large scallops today.

* Prosciutto – Roughly chopped to be crisped up.

* Garlic – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.

* Liquids – We’re using both white wine and heavy cream for our beautiful dreamy sauce.

* Herbs – Chopped fresh green onion and parsley

* Seasoning – Salt and pepper to taste.

Prepping Your Scallops

If your scallops have a side-muscle (a little rectangular tag of tissue on the side of the scallop), pinch it with your fingers and tear it away. Don’t worry if you can’t find it, mine came with the side-muscle already removed.

How To Make Garlic Butter Scallops

1. Prep the scallops: Season the scallops with salt and pepper.

2. Brown the scallops: 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.

3. Crisp up the prosciutto: 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.

4. Finish the dish: 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.

5. Garnish: with fresh parsley and chopped green onion and serve immediately.

Not A Scallop Fan?

Well that’s no problem! Feel free to substitute in some shrimp instead if you’re not into cooking with scallops or if you can’t find any. This sauce tastes equally delicious with some perfectly cooked shrimp.

How To Make This Dish Without Wine

You can substitute some chicken or veggie stock if you don’t want to use wine. Be sure to choose a low sodium stock as we want to control the sodium content of this dish.

How To Serve Garlic Butter Scallops

You can serve these over cooked rice or pasta, 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.