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Seared Scallops with Prosciutto & Escarole


1 tablespoon olive oil
4 slices Fiorucci® Natural Prosciutto, thinly sliced crosswise
2 bunches escarole, stems removed, leaves chopped into bite-sized pieces
2 garlic cloves, minced
1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
½ teaspoon crushed red pepper flakes
12 sea scallops (about 1¼ pounds)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon unsalted butter


Prep: 15 minutes  |  Cook: 13 minutes

Step 1

In large skillet, heat oil over medium heat. Add prosciutto; cook 3 minutes or until crisp, stirring occasionally. Add escarole; cook 7 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring frequently. Add wine and crushed red pepper; cook 2 minutes or until wine is absorbed, stirring occasionally. Makes about 2 cups.

Step 2

Sprinkle scallops with salt and pepper. In separate large skillet, heat butter over medium-high heat; add scallops and cook 5 minutes or until scallops turn opaque throughout and internal temperature reaches 145°, turning once.

Step 3

Serve scallops over prosciutto mixture.

Approximate nutritional values per serving (3 scallops, ½ cup prosciutto mixture): 391 Calories, 12g Fat (4g Saturated), 115mg Cholesterol, 1096mg Sodium, 17g Carbohydrates, 7g Fiber, 1g Sugars, 46g Protein