Broiled Scallops with Prosciutto and Sweet Onion
Top sea scallops with slow-cooked onion, prosciutto and wine, then broil with golden breadcrumbs for 8 minutes. A showy Christmas first course for 4.
Tender scallops sit on a bed of slow-cooked sweet onion and salty prosciutto, then get a crisp golden crumb crust under the broiler. The sauce is made ahead, so the final cooking takes less than 10 minutes. It is a restaurant-style way to start Christmas dinner.
Tips for Success
- Cook the onions slowly. Rushing them leaves a sharp, raw edge.
- Pat the scallops dry to avoid watery results.
- Taste the onion mixture before salting, since prosciutto is salty.
- Stay by the oven. Broilers brown crumbs in seconds.
Make-Ahead and Storage
Make the onion mixture up to 2 days ahead and refrigerate. Assemble just before broiling. Scallops are best fresh. Leftovers keep a day and can be eaten cold, but do not reheat them.
Variations
- Use diced pancetta or bacon in place of prosciutto.
- Add chopped parsley and garlic to the crumbs.
- Make it with peeled shrimp, broiled 4 to 5 minutes.
Broiled Scallops with Prosciutto and Sweet Onion
Ingredients
Instructions
- Heat 3 tbsp of the olive oil in a large skillet over low heat. Add the onions and a pinch of salt.
- Cook, stirring often, about 20 minutes, until the onions are very soft, sweet and golden. Do not let them brown dark.
- Add the prosciutto and cook 2 minutes.
- Take the pan off the heat and stir in the paprika. The leftover heat blooms it without burning it.
- Return the pan to medium-high heat. Pour in the wine and cook about 5 minutes, until almost all the liquid is gone and the mixture is jammy. Taste and add salt only if needed.
- Mix the panko, lemon zest and the remaining 2 tbsp olive oil in a small bowl until the crumbs look evenly moist.
- Heat the broiler on high and set a rack 6 inches below it. Place the shells or dishes on a rimmed baking sheet.
- Spoon a layer of onion mixture into each shell. Season the scallops lightly with salt and pepper and set one on top.
- Cover each with another spoonful of onion mixture, then sprinkle with the crumbs.
- Broil 6 to 8 minutes, until the crumbs are golden and the scallops are opaque (white all the way through) and just firm to the touch. Watch closely.
- Serve hot with lemon wedges.
Frequently Asked Questions
Do I need scallop shells?
No. Small ramekins or a small baking dish work well. Shells are just for looks and are sold at kitchen shops.
How do I keep scallops from getting tough?
Do not cook them before broiling. They cook only in the broiler, in about 6 to 8 minutes. Overcooked scallops turn rubbery.
Can I use frozen scallops?
Yes. Thaw them in the refrigerator overnight and pat dry very well. Choose dry-packed scallops when possible.
