Fettuccine with seared scallops & prosciutto

Fettuccine with seared scallops & prosciutto is a gluten free, dairy free, paleolithic, and primal recipe with 2 servings. This main course has 477 calories, 20g of protein, and 39g of fat per serving. For $3.01 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 278 people were glad they tried this recipe. It is brought to you by BBC Good Food. Head to the store and pick up thyme, vermouth, fresh flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 57%, this dish is solid. Similar recipes include Seared Scallops with Prosciutto Bits, Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus, and Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

175g fresh egg fettuccine or tagliatelle

3 tbsp extra virgin olive oil, plus extra for drizzling (optional)

good handful chopped flat-leaf parsley

4 garlic cloves, finely chopped

zest of 1 lemon and juice ½

6 slices prosciutto, halved lengthways

6 scallops with corals

¼ tsp thyme leaf

4 tbsp dry white vermouth (we used Noilly Prat)

Equipment:

frying pan

Cooking instruction summary:

Cut the orange corals from the scallopsand finely chop them. Halve the whitescallops to make 2 fat pieces and rollthem up in the strips of prosciutto.Cook the pasta in salted waterfollowing pack instructions – it shouldonly take about 4 mins. Meanwhile, heatthe oil in a large, deep sauté pan and searthe scallops for 1-2 mins, to brown theprosciutto and lightly cook the scallopinside. Lift from the pan onto a warmplate and leave to rest.Add the garlic to the pan juices and fry,stirring, until golden. Tip in the choppedcorals and thyme, and stir-fry for a fewmins more. Add the lemon zest, juice andvermouth, let it bubble down to at leasthalf, then toss in the parsley. Drain thepasta and add to the pan with salt andplenty of black pepper, then toss to makesure the strands are well coated. Add theprosciutto-wrapped scallops and servedrizzled with a little extra oil, if you like.

 

Step by step:


1. Cut the orange corals from the scallopsand finely chop them. Halve the whitescallops to make 2 fat pieces and rollthem up in the strips of prosciutto.Cook the pasta in salted waterfollowing pack instructions – it shouldonly take about 4 mins. Meanwhile, heatthe oil in a large, deep sauté pan and searthe scallops for 1-2 mins, to brown theprosciutto and lightly cook the scallopinside. Lift from the pan onto a warmplate and leave to rest.

2. Add the garlic to the pan juices and fry,stirring, until golden. Tip in the choppedcorals and thyme, and stir-fry for a fewmins more.

3. Add the lemon zest, juice andvermouth, let it bubble down to at leasthalf, then toss in the parsley.

4. Drain thepasta and add to the pan with salt andplenty of black pepper, then toss to makesure the strands are well coated.

5. Add theprosciutto-wrapped scallops and servedrizzled with a little extra oil, if you like.


Nutrition Information:

Quickview
477k Calories
19g Protein
39g Total Fat
6g Carbs
7% Health Score
Limit These
Calories
477k
24%

Fat
39g
60%

  Saturated Fat
8g
56%

Carbohydrates
6g
2%

  Sugar
0.53g
1%

Cholesterol
352mg
117%

Sodium
462mg
20%

Alcohol
2g
16%

Get Enough Of These
Protein
19g
40%

Selenium
38µg
55%

Vitamin K
45µg
44%

Phosphorus
368mg
37%

Vitamin E
4mg
27%

Vitamin B2
0.44mg
26%

Vitamin B12
1µg
26%

Vitamin B6
0.33mg
16%

Vitamin B5
1mg
16%

Vitamin A
658IU
13%

Folate
51µg
13%

Zinc
1mg
13%

Vitamin D
1µg
12%

Iron
2mg
12%

Vitamin C
8mg
10%

Potassium
301mg
9%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
7%

Calcium
71mg
7%

Manganese
0.14mg
7%

Magnesium
26mg
7%

Copper
0.11mg
5%

Fiber
0.52g
2%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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