Nutrition and extra info
Nutrition: per serving
- kcal664
- fat28g
- saturates5g
- carbs50g
- sugars2g
- fibre1g
- protein45g
- salt3.1g
Ingredients
- 6 scallops with corals
Scallop
Skol-ips, Skal-ipsThis is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
- 6 slices prosciutto, halved lengthways
Prosciutto
proh-shoo-toeProsciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 175g fresh egg fettuccine or tagliatelle
- 3 tbsp extra virgin olive oil, plus extra for drizzling (optional)
- 4 garlic cloves, finely chopped
- ¼ tsp thyme leaf
- zest of 1 lemon and juice ½
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp dry white vermouth (we used Noilly Prat)
- good handful chopped flat-leaf parsley
Method
Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
Cook the pasta in salted water following pack instructions – it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.
Comments, questions and tips