Scallops With Saffron Cream Sauce And Prosciutto - cooking recipe

Ingredients

2 None thin slices prosciutto
1/2 cup white wine
1/4 cup lemon juice
1 None shallot, finely chopped
1/3 cup cream
6 None threads saffron
9 tbsp butter, chopped, plus 2 tbsp extra
16 None scallops, on shells
None None finely chopped chives, lime wedges, to serve

Preparation

Preheat broiler to high. Line an oven tray with baking paper.
Place prosciutto on tray. Broil for 3-4 minutes, until crisp. Allow to cool and crumble into small pieces. Set aside.
In a small saucepan, combine wine, lemon juice and shallot. Bring to a boil on medium. Boil 3-4 minutes, until reduced by two-thirds. Reduce heat to low. Stir in cream and saffron. Simmer for 2-3 minutes.
Strain sauce and return to a clean saucepan. Heat on medium while adding butter in batches and whisking in until smooth. Season to taste and keep warm.
Remove scallops and clean shells. Melt extra butter in large frying pan on medium. Sear scallops for 30-60 seconds each side, until lightly browned and cooked through. Return to shells and spoon sauce over. Sprinkle with prosciutto and chives. Serve straight away with lime wedges.