Fettuccine with seared scallops & prosciutto

Fettuccine with seared scallops & prosciutto

By Sara Buenfeld
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(3 ratings)
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Prep: 15 mins Cook: 5 mins - 10 mins

Easy

Serves 2
Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit

Nutrition and extra info

Nutrition: per serving

  • kcal664
  • fat28g
  • saturates5g
  • carbs50g
  • sugars2g
  • fibre1g
  • protein45g
  • salt3.1g
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Ingredients

  • 6 scallops with corals
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 6 slices prosciutto, halved lengthways
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto 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

    Lemon

    le-mon

    Oval 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

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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thequeen40
20th Jan, 2014
I have made this dish a few times and added some chilli flakes to the sauce - absolutely stunning!
martin@redpepper.ie's picture
martin@redpepper.ie
17th Jan, 2014
Great dish, had it a couple of times and it's a firm favourite. Do make sure you have all the ingredients ready though as you won't have time to go looking for something in the larder!
martin@redpepper.ie's picture
martin@redpepper.ie
19th Oct, 2013
Great recipe, I sprinkled some fresh chilli over the finished dish for extra effect.
frankiew1
5th Oct, 2013
Really tasty but when I added the chopped coral to the pan there was loads of popping and spluttering with pieces of red hot scallop coral flying in all directions. We'd have it again if it weren't for the mess it made of the hob.
strongmansj
30th Sep, 2013
forgot to rate it! (needs a bigger button!)
strongmansj
30th Sep, 2013
Scrummy and so easy to do. Will definitely be doing again. Stuck to the recipe (unusual for me!) and it worked beautifully. It's all in the preparation, if you have everything ready to go it's so simple.
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