What you'll need: 6 Scallops (with corals) 6 slices of prosciutto, halved lengthways 175g fresh fettuccine or tagliatelle 3 tbsp extra virgin olive oil 4 cloves of garlic, finely chopped ½ tsp thyme Zest of 1 lemon Juice of ½ lemon 4 tbsp dry white wine Handful of chopped parsley Time: 10
What you'll need:
- 6 Scallops (with corals)
- 6 slices of prosciutto, halved lengthways
- 175g fresh fettuccine or tagliatelle
- 3 tbsp extra virgin olive oil
- 4 cloves of garlic, finely chopped
- ½ tsp thyme
- Zest of 1 lemon
- Juice of ½ lemon
- 4 tbsp dry white wine
- Handful of chopped parsley
Time: 10 minutes
Remove the corals from the scallops (those are the orange bits) and finely chop them. Slice the white scallops in half to make two fat pieces per scallop, and wrap each one in the strip of prosciutto.
Cook the pasta according to pack instructions in salted water. While its boiling, heat a large frying pan, and sear the scallops for 1-2 minutes in some oil. You want the prosciutto to be browned, and the shellfish to be just about cooked inside. Take from the pan, and put on a warm plate to rest.
Chuck the chopped garlic into the pan with the fish and ham juices, and fry for a minute or two until golden. Toss in the corals and the thyme, along with the lemon zest, juice, and white wine. Let it bubble down and reduce by half, then toss in the parsley. Drain the pasta, stir into the pan with plenty of seasoning, and then add the prosciutto wrapped scallops and serve.
This recipe will go brilliantly with the savoury Saddler's Creek 'Alluvia' Semillon 2013. This pairing is going to work like a dream!
There you have it -- a special recipe for Prosciutto and Scallop Fettuccine!
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