Seared Scallops with Prosciutto & Escarole


Ours is the classic Italian ham: Hand-selected, hand-trimmed and carefully aged to the point of perfection. The result is a lightly salty, floral flavor that’s 100% natural – and completely irresistible.

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

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