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

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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.


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