Charcuterie / Hors d'oeuvres

Prosciutto, Asparagus with Scallopsa and Browned Butter

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings


1 oz. Sliced Jambon Sec

​3 tbs. Unsalted butter

1 oz. White asparagus

1 oz. Sea scallops

Salt & Pepper

1/2 tps. Lemon zest

2 tbs. Fresh lemon juice

1/4 Cup chicken stock


Cook the asparagus in a large sauce-pan of boiling salted water until tender (about 8 min.)

Transfer the asparagus to a colander and leave the pan of water simmering on the stove

Melt 1 tbs. of the butter in a large skillet

Add the Jambon Sec and cook over low heat until crisp (about 4 min.) 

Transfer the Jambon Sec to a plate

Melt 2 tbs. of the butter in the skillet

Add the scallops, season with salt and pepper and cook over moderately high heat until browned (about 2 min.) 

Transfer the scallops to a plate

Add the lemon zest to the skillet and cook over moderate heat until browned (about 1 min.) 

Add the lemon juice 

Add the stock and simmer (about 3 min.)

Swirl in the remaining 1/2 tbs. of butter

Return the scallops, along with any juices, to the skillet and cook over low heat until heated through

Return the asparagus to the simmering water to heat through

Season the sauce with salt and pepper

Transfer the asparagus to a large platter and spoon the scallops and sauce over it

Top with the Jambon Sec and serve


Credit: Food & Wine