Scallop and Prosciutto Tagliatelle
Scallop and Prosciutto Tagliatelle



  • 6 whole scallops
  • 6 slices of prosciutto, halved lengthways
  • 180g fresh tagliatelle
  • 3 tbsp olive oil
  • 4 chopped garlic cloves
  • ¼ tsp thyme
  • 1 lemon, zest and juice
  • 4 tbsp white wine
  • Handful of chopped parsley
  • Cut the corals from the scallops and finely chop. Halve the whites of the scallops to make 2 fat chunks, and roll them up in prosciutto. Cook the pasta in salted water until al dente, and meanwhile sear the scallops in the oil for 2 mins, browning the ham and lightly cooking the seafood. Lift from the pan and leave to rest.
  • Chuck the garlic into the pan juice and fry for a couple of mins. Tip in the chopped corals, the thyme, the lemon zest and juice, and the white wine. Let it reduce by half, then toss in the chopped parsley and some seasoning. Drain the pasta, add to the pan and toss well, then add the scallops back to the pan to heat before serving drizzled with olive oil.
10 mins
2 serving

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