ANGEL HAIR PASTA AND SCALLOPS WITH MARGHERITA® PROSCIUTTO
Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
Provided by Margherita Meats
Categories Trusted Brands: Recipes and Tips Margherita® Meats
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions. Cover to keep warm; set aside.
- Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
- Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
- Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
- Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
- Garnish with fresh basil and serve.
Nutrition Facts : Calories 894.7 calories, Carbohydrate 59.2 g, Cholesterol 176.1 mg, Fat 40.7 g, Fiber 8.9 g, Protein 63.8 g, SaturatedFat 17.7 g, Sodium 1831.3 mg, Sugar 2.9 g
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Matthew Okoro
[email protected]The prosciutto in this recipe is crispy and flavorful. It adds a nice salty touch to the dish. I would definitely recommend using high-quality prosciutto for the best results.
Thys Struwig
[email protected]These scallops are cooked to perfection. They're tender and juicy, with a beautiful sear on the outside. The margherita sauce is also delicious, with a creamy texture and a hint of sweetness from the tomatoes.
EDWIN FORD
[email protected]This recipe is a family favorite. My kids love the scallops and the angel hair pasta. The margherita sauce is always a hit, too. It's a great dish for a weeknight meal or a special occasion.
Umi Shee
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The scallops were cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Steven Hildebrandt
[email protected]I love the way the lemon zest brightens up this dish. It adds a touch of freshness and acidity that balances out the richness of the sauce and the saltiness of the prosciutto.
Carolyn Ward
[email protected]The prosciutto in this recipe adds a wonderful salty and savory flavor. It's the perfect complement to the scallops and the margherita sauce. I highly recommend using high-quality prosciutto for the best results.
Mahima Akter
[email protected]The angel hair pasta is cooked perfectly in this recipe. It's al dente, with a slight bite to it. It's the perfect vehicle for the margherita sauce and the scallops.
Boy alone
[email protected]I love the way the scallops are cooked in this recipe. They're seared until golden brown on the outside, but still tender and juicy on the inside. They're the perfect addition to the angel hair pasta and margherita sauce.
Muzammil Khan
[email protected]The flavors in this dish are absolutely incredible. The margherita sauce is rich and creamy, with a hint of sweetness from the tomatoes. The prosciutto adds a salty and savory touch, and the lemon zest brightens up the whole dish. It's a perfect bala
Soufian Ben
[email protected]This recipe is perfect for busy weeknights. It's quick and easy to make, and the results are restaurant-quality. I love that I can have a delicious and elegant meal on the table in under 30 minutes.
Ty Tofflemoyer
[email protected]I love scallops and this recipe is one of my favorites. The combination of the delicate scallops, the savory prosciutto, and the creamy sauce is simply irresistible. I highly recommend it to anyone who loves seafood.
Sagar Lamsal
[email protected]I'm a beginner cook and this recipe was easy to follow. The instructions were clear and concise, and I didn't have any trouble making it. The dish turned out great and my family loved it. Thanks for sharing!
Nope Gachas
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely didn't disappoint. The angel hair pasta was cooked al dente, the scallops were succulent, and the sauce was creamy and flavorful. I will definitely be making this again!
David Moss
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The scallops are cooked perfectly and the sauce is light and flavorful. I love that it's a relatively quick and easy dish to make, too.
Pop Berbecos
[email protected]This recipe is a keeper! The combination of angel hair pasta, scallops, and prosciutto is divine. The margherita sauce adds a touch of elegance and the lemon zest brightens up the whole dish. I highly recommend it!