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Fettuccine with Seared Scallops and Prosciutto

Fresh pasta is always a treat and this easy recipe showcases it to perfection. Succulent scallops are wrapped in prosciutto, sautéed and tossed with the pasta in a lemony-garlicky-wine sauce — NOW we have your attention! Shrimp or lobster pieces could be used as well, or a combo for a seafood pasta extraordinaire . . . give it a try and let us know!!

Fettuccine with Seared Scallops and Prosciutto

6 large scallops
6 slices prosciutto, halved lengthways
6 oz. fresh fettuccine or tagliatelle
3 tbs. extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, finely chopped
¼ tsp. fresh thyme leaves
zest of 1 lemon, juice of ½
4 tsp. dry white vermouth
good handful chopped flat-leaf parsley
grated Parmesan cheese, to serve

Halve the scallops to make two fat pieces and roll each in a strip of prosciutto.

Cook the pasta in salted water following package directions – it should only take about 4 minutes.

Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 minutes, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan, cover and set aside to rest. Add the garlic to the pan juices and cook until golden. Tip in the thyme for a minute more, then add the lemon zest, juice, and vermouth. Let this bubble down to half, then toss in most of the parsley.

Drain the pasta and add to the pan. Season and toss well. Add the prosciutto-wrapped scallops and serve with a drizzle of extra olive oil, a bit more parsley, and Parmesan cheese.


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