Fettuccine with seared scallops & prosciutto

Name: Fettuccine with seared scallops & prosciutto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 6 scallops with corals; 6 slices prosciutto, halved lengthways; 175 grams fresh egg fettuccine or tagliatelle; 3 Tbsps extra virgin olive oil, plus extra for drizzling (optional); 4 garlic cloves, finely chopped; 0 teaspoons thyme leaf; 1 zest of lemon and juice ½; 4 Tbsps dry white vermouth (we used Noilly Prat); 1 handful good chopped flat-leaf parsley

Fettuccine with seared scallops & prosciutto might be just the main course you are searching for. This gluten free, dairy free, pescatarian, and דל פחמימות, recipe serves 2. One serving contains 477 calories, 20g of protein, and 39g of fat. Plenty of people made this recipe, and 278 would say it hit the spot. Head to the store and pick up flat-leaf parsley, garlic cloves, extra virgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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.

Ingredients you will need

Prosciutto

Scallops

Orange

Roll

Cook the pasta in salted water following pack instructions it should only take about 4 mins. Meanwhile, heat the oil in a large, deep saut 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.

Ingredients you will need

Prosciutto

Scallops

Pasta