Served as appetizer. Non-vegetarian dish.

1 lb Asparagus, peeled

3 1/2 Tablespoons Butter, unsalted

1 ounce Prosciutto, thinly sliced, cut into 1/2-inch wide strips

1 lb Sea Scallops

Salt

Pepper, freshly ground

1/2 teaspoon Lemon Zest

2 Tablespoons Lemon Juice

1/4 cup Chicken Broth

Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes. Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove. Melt 1 tablespoons butter in a large skillet. Add the proscuitto to the butter and cook over low heat until crisp, about 4 minutes. Transfer proscuitto to a plate. Melt 2 tablespoons butter in the skillet and add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side. Transfer the scallops to a plate. Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute. Add the lemon juice and simmer for 10 seconds. Add the broth and simmer, scraping the bottom of the pan until reduced to a rich glaze, about 3 minutes. Swirl in the remaining 1/2 tablespoons butter and return the scallops to the pan, along with any juices and cook on low heat until heated through. Return the asparagus to the simmering water to heat through. Season the sauce with salt and pepper. Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it. Top with proscuitto and serve.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

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