Scallops with Toasted Corn and Prosciutto
Scallops are my single favourite protein, both for their flavour and because they're so easy and quick to cook. As they are a bit pricey, make the most of your scallops by making sure NOT to overcook and toughen them.
This amount makes two main servings with rice, or four appetizers with crusty bread. Have all of your ingredients ready for this speedy stir fry, including cooked rice.
Place a non-stick sauté pan over high heat.
Cut into strips and add 2 slices prosciutto (about 1oz.)
Let the prosciutto crisp up for about 2 minutes, then remove to a plate. Add to the pan 1T butter 1T olive oil
When it's hot add in a single layer 10-12 sea scallops, towel dried Sprinkle with salt + pepper while they cook.
Cook scallops one minute each side, then remove to a plate.
Add to pan 1T butter
1 shallot, finely diced
Let soften for about 3 minutes, stirring
Add 1/3c white wine
Stir while the wine evaporates.
Then add 2c frozen corn kernels.
Stir while the corn heats and toasts, about 5 minutes.
Add 2T cream, pinch chili flakes
When all is warm place the scallops on top just to reheat for one minute.
Spoon the corn onto plates.
Top with the scallops and crispy prosciutto
