Scallop and Ham Fettuccine
Scallop and Ham Fettuccine



  • 6 scallops, complete with corals
  • 6 prosciutto slices, halved lengthways
  • 175g fresh fettuccine
  • 3 tbsp olive oil
  • 4 chopped garlic cloves
  • ½ tsp thyme
  • Zest of 1 lemon, juice of ½ lemon
  • 4 tbsp white wine
  • Handful of chopped parsley
  • Finely chop the orange corals of the scallops and set aside. Slice the whites of the scallops horizontally, then roll in your strips of ham. Cook the pasta in salted water until al dente, and meanwhile sear the scallops in a hot pan for 2 mins on each side, then set aside.
  • Toss the garlic, thyme, orange corals and some pepper into the pan, and fry for a couple of minutes. Add the lemon juice and zest, the white wine, and some more seasoning to taste, and allow to reduce by half. Toss in the parsley and add the pasta to the pan, stir to coat, and then serve topped with the ham-wrapped scallops.
10 mins
2 serving

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