HOW TO COOK PROSCIUTTO FOR BREAKFAST RECIPES
EASY SCALLOP PASTA RECIPE - BBC GOOD FOOD
Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit
Provided by Sara Buenfeld
Categories Lunch
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 664 calories, FatContent 28 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 45 grams protein, SodiumContent 3.1 milligram of sodium
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EASY SCALLOP PASTA RECIPE - BBC GOOD FOOD
Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch
Cuisine Italian
Calories 664 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch
Cuisine Italian
Calories 664 calories per serving
- 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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