Prosciutto and Scallop Butter Sauce
A luxurious yet quick Italian butter sauce featuring tender pan-seared sea scallops and crispy prosciutto, finished with fresh lemon and garlic. Rich, silky, and ready in under 25 minutes—perfect tossed with pasta or served as a sophisticated appetizer.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 3 min
- Total
- 25 min
- Makes
- About 1½ cups sauce (serves 4 over 1 lb pasta)
Steps
Before you start
- Pat scallops thoroughly dry with paper towels—this is crucial for a good sear
- Have all ingredients prepped and measured before you start cooking (mise en place), as the process moves quickly
- Bring pasta water to a boil if serving over noodles
- Remove butter from the refrigerator 15–20 minutes before cooking so it's easier to cut into cubes
Sear the prosciutto
- Heat the 12-inch skillet over medium heat for 1 minute.
- Add the chopped prosciutto and stir frequently for 3–4 minutes, until the edges are crispy and it renders some fat.
- Transfer to a small plate, leaving about 1 teaspoon of prosciutto fat in the pan.
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Ready when: Prosciutto edges are golden and crispy
Tip: Don't remove all the prosciutto fat—it adds flavor to the sauce.
Heat pan for scallops
- Increase heat to medium-high.
- Add the olive oil to the pan with the prosciutto fat and let it heat for 1–2 minutes until it just begins to shimmer.
- The pan should be very hot before adding the scallops.
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Ready when: Oil shimmers and moves easily in the pan
Tip: A hot enough pan creates a golden crust without overcooking the scallop interior.
Sear the scallops
- Working carefully, place the dry scallops in a single layer in the hot pan, spacing them so they don't touch.
- Sear without moving them for 2–3 minutes on the first side, until golden brown.
- Flip each scallop and sear the second side for another 2–3 minutes.
- They are done when opaque throughout (an internal temperature of 120°F / 49°C is ideal).
- Transfer to the plate with the prosciutto.
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Ready when: Scallops are opaque white with a golden sear crust, no translucent center
Tip: Resist the urge to move or flip the scallops too early—this disturbs the crust and makes them stick. If the pan is hot enough, they'll release naturally after 2–3 minutes.
Build the sauce base
- Lower the heat to medium and add the minced garlic to the pan.
- Stir constantly for about 30 seconds until fragrant, then immediately pour in the white wine and broth.
- The liquid should bubble gently.
- Let it simmer, stirring occasionally, for 2 minutes to reduce slightly and allow the garlic to infuse.
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Ready when: Liquid is at a gentle simmer and reduced to about ¾ cup
Tip: Add the garlic quickly after heating to prevent it from burning or becoming bitter.
Finish with butter and lemon
- Remove the pan from the heat.
- Working one cube at a time, add the cold butter cubes, stirring gently with a wooden spoon until each cube is nearly fully incorporated before adding the next.
- This creates a silky emulsion.
- After all the butter is incorporated, stir in the lemon juice and lemon zest.
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Ready when: Sauce is silky, smooth, and creamy without any visible butter chunks
Tip: Keeping the pan off the heat while whisking in butter prevents the sauce from breaking. If the sauce looks too thick or oily, whisk in 1 tablespoon of broth or pasta water at a time.
Return scallops and season
- Gently nestle the seared scallops and crispy prosciutto back into the sauce and fold them together carefully.
- Taste and adjust the seasoning with salt and black pepper—remember that the prosciutto is already salty, so taste before adding much salt.
- Stir in the fresh parsley just before serving.
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Ready when: Scallops and prosciutto are evenly coated and warm throughout
Tip: Add parsley at the very end so it stays bright green; heating it too long dulls the color and flavor.
Good to know
Tips
- Scallops release moisture as they cook—patting them very dry is non-negotiable for a good sear. Wet scallops will steam instead of browning.
- Don't overcrowd the pan when searing. If your scallops don't fit in a single layer with space between them, cook them in two batches.
- Swirl, don't whisk, when incorporating cold butter—vigorous whisking can break the emulsion and make the sauce greasy.
- Serve the sauce immediately over hot pasta or polenta. The heat of the pasta helps the sauce coat evenly.
Make ahead
You can prep the scallops, chop the prosciutto, mince the garlic, and zest the lemon up to 4 hours ahead. Store the scallops covered in the refrigerator and pat dry again just before searing. Keep all other prep ingredients in separate small bowls at room temperature, ready to use.
Storage & reheating
This sauce is best served immediately over hot pasta. Leftovers can be refrigerated in an airtight container for up to 1 day, though the scallops will be firmer. Reheat gently over low heat with a splash of broth or pasta water, stirring constantly. Do not freeze, as the butter sauce will break upon thawing.
Substitutions
- large sea scallops → large shrimp (16/20 count), peeled and patted dry. Sear for 2–3 minutes per side until pink and opaque. Shrimp will cook slightly faster than scallops.
- prosciutto di Parma → pancetta or guanciale, diced. These will be slightly less delicate but equally delicious. Crisp them up the same way.
- dry white wine → dry vermouth or additional broth. Vermouth adds herbal notes; use broth if you prefer no alcohol at all.
- unsalted butter → high-quality crème fraîche (use 4 oz / 115 g, added off heat). This makes a less rich but still luxurious sauce with a subtle tang.
