Scallop Shiitake and Prosciutto Skillet Surprise
Elevate your dinner table with the luxurious flavors of the **Scallop Shiitake and Prosciutto Skillet Surprise**—a one-pan delight that’s as elegant as it is easy to prepare. Tender, golden-seared large sea scallops pair harmoniously with the earthy richness of shiitake mushrooms, while crispy prosciutto adds a savory crunch. The dish is bathed in a luscious sauce of dry white wine, heavy cream, garlic, and fresh thyme, creating a creamy finish that’s irresistibly satisfying. Ready in just 35 minutes, this gourmet recipe is perfect for impressing dinner guests or treating yourself to a weeknight indulgence. Serve hot with a garnish of crumbled prosciutto and parsley for a restaurant-worthy presentation. Keywords: scallop skillet recipe, shiitake mushrooms, prosciutto, creamy white wine sauce.
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Recipe Information
Ingredients
- 12 count large sea scallops
- 2 cups shiitake mushrooms
- 4 slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 count garlic cloves
- 1 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.
Trim and clean the shiitake mushrooms. Slice them into even pieces and set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
Once the skillet is hot and the butter is melted, place the scallops into the skillet in a single layer. Sear for about 2 minutes on each side until golden brown. Remove scallops from the skillet and set aside.
In the same skillet, add the remaining olive oil and prosciutto slices. Cook until crispy, about 1-2 minutes per side. Remove the prosciutto and crumble it when cool.
Add the remaining butter to the skillet along with minced garlic. Sauté for 30 seconds until fragrant, then add the sliced shiitake mushrooms.
Cook mushrooms for about 5-7 minutes until tender and slightly browned, stirring occasionally.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
Reduce the heat to low and pour in the heavy cream. Stir until the sauce is smooth and slightly thickened, about 2 minutes.
Return the scallops to the skillet and spoon the sauce over them. Sprinkle with fresh thyme leaves.
Serve the dish hot, garnished with crumbled prosciutto and optional parsley for freshness.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
