Ingrédients :

• 1 lb (450g) of asparagus
• 3 ½ tbsp. unsalted butter
• 1oz (30g) Prosciutto sliced thin and sliced 1.25 cm wide
• 1 lb (450g) of giant scallops
• ½ c. (2ml) finely grated lemon rind
• 2c. (30ml) fresh lemon juice
• ¼ cup (60ml) low-salt canned chicken broth or consommé
• Salt and pepper to taste

Preparation :

1. Cook the asparagus for about 8 minutes in a saucepan of boiling salted water.
2. Remove them with the tongs and put them in a colander.
3. Let the water simmer.
   Melt 1 tbsp. butter in the pan.
4. Add prosciutto and cook over low heat until crisp, about 4 minutes.
5. Put the prosciutto on a plate. Melt 2 tbsp. butter in the pan.
6. Add the scallops, salt and pepper and cook over medium-high heat until golden brown, about 2 minutes per side.
7. Put the scallops on a plate. Add the zest to the pan and cook on medium heat until golden, about 1 minute.
8. Add the lemon juice and simmer for 10 seconds.
9. Pour in the chicken broth and simmer, scraping the bottom of the pan, until the mixture becomes a rich icing, about 3 minutes.
10. Add by whisking ½ tsp. of remaining butter. Return the scallops and any juice to the pan.
11. Cook over low heat until hot. Return asparagus to boiling water to warm. Salt and pepper the sauce.
12. Put the asparagus in a large dish.
13. Add scallops and sauce.
14. Garnish with fried prosciutto and serve.