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| Scallop Saute with Prosciutto and Dill submitted by Mom Johnson |
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Description
Serve with Jasmine or try Forbidden black rice!
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Directions
Melt 1 tablespoon of butter in a large skillet. Add the onions and garlic and saute for 1 minute. Add the prosciutto and mushrooms and saute until the mushrooms are soft but not brown, about 3 minutes. Remove with a slotted spoon to a warm bowl.
Add 1/2 of the remaining butter to the skillet. Add 1/2 of the scallops and saute over high heat for 1 minute. Remove with a slotted spoon to bowl. Add remaining butter to skillet and remaining scallops and sauce for another minute. Remove with slotted spoon to bowl.
Drain all the juices from the mushrooms and scallops and pour into the liquid in the skillet. Add cream and simmer gently until the sauce is slightly thickened and lightly coats the back of a spoon. Taste and adjust seasonings, adding salt and pepper.
Stir in the dill, scallops and mushrooms into the sauce. Remove from heat and serve immediately. Serves 4.
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Ingredients
 4 T. butter
2 green onions, minced
1 clove garlic, minced
3-4 slices prosciutto, diced
1 cup thinly sliced mushrooms
1 pound bay scallops, rinsed and patted dry
1/2 cup whipping cream
Salt and pepper to taste
2 T. minced fresh dill
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