On-AirVirginia This Morning


Treat yourself to these sweet and salty Prosciutto Wrapped Scallops with Caper Sauce

Posted at 12:26 PM, Mar 30, 2016
and last updated 2016-03-30 12:26:51-04

RICHMOND, Va - Virginia This Morning fan-favorite Chef K was back in the kitchen to serve up a tasty Prosciutto Wrapped Scallops dish with her signature Caper Sauce. For more information you can visit online at http://www.facebook.com/ChefKCooks.

Chef K’s Prosciutto Wrapped Scallops with Caper Sauce

12 large Sea Scallops

5-6 slices thin Prosciutto, sliced into ½ inch wide strips
1 Tbsp Olive Oil
6 Tbsp Butter
¼ cup White Wine
2 cloves Garlic, finely minced
3 Tbsp small jarred Capers, drained (reserve juice)
2 tsp Caper juice
1 large vine ripe Tomato, chopped
¼ cup Chicken broth
½ cup heavy Cream

1 fresh Lemon

Rinse scallops and pat dry with paper towels. Wrap Prosciutto strips around the edges of each scallop. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of the butter. Sear the Prosciutto wrapped scallops on one side for 1 to 2 minutes without disturbing to ensure a good crust. Flip the scallops and cook on the other side for 3 to 4 minutes, or until opaque with a nice golden color on top. Transfer the cooked scallops to a platter. Deglaze the skillet with the white wine, whisking vigorously to emulsify; add the garlic, capers, caper juice and tomatoes. Sauté for 1 to 2 minutes stirring frequently. Whisk in chicken broth and heavy cream. Reduce heat and simmer for 2 minutes. Remove pan from heat. Whisk in remaining 5 tbsp butter 1 Tablespoon at a time until melted. Spoon some of the Caper Sauce over the scallops; add a squeeze of lemon juice and serve immediately.