Luxury Scallop and Prosciutto Pasta

Finely chop the orange corals of the scallops. Halve the white scallops to make 2 chunky pieces, and roll them in the strips of prosciutto. Cook the pasta until al dente, and while it’s bubbling, heat the oil in a sauté pan and sear the scallop whites for 2 mins - you want the prosciutto golden and the whites just cooked. Remove from the pan and leave to rest.
Tip the garlic into the pan juices and fry until just golden. Add the chopped corals and thyme, and fry for a couple of mins more. Add the vermouth and lemon zest and juice, reduce by half, and add the parsley. Add the drained tagliatelle to the pan with plenty of black pepper, and toss well. Add the prosciutto-wrapped scallops, and serve with a drizzle of olive oil.

10 mins

2 serving

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