Garlic Scallops with Angel Hair Pasta, Herbs and Crisp Prosciutto


Preparation time
10 minutes

Cooking time
10 minutes

2 people

4 thin slices prosciutto
250g angel hair pasta
Salt and pepper
2 tablespoons butter
1 packet 200g Ferguson Australia Scallop Meat, thawed in the refrigerator overnight
2 cloves garlic, crushed
1/3 cup dry white wine
½ cup chopped mixed herbs; dill, tarragon and parsley
Zest of 1 lemon

Garlic Scallops with Angel Hair Pasta, Herbs and Crisp Prosciutto

Heat a large frypan on high heat and add the prosciutto. Cook for 1 minute on each side, until crispy. Remove from the heat and place the prosciutto onto paper towel to drain.

Heat a large pot of salted water over high heat until boiling. Add the pasta, and cook as per the packet instructions.

Whilst the pasta is cooking, heat the same large frypan over high heat. Once the pan is hot, add the butter, scallops and garlic, and cook for 30 seconds. Quickly turn the scallops and add the white wine. Cook for another minute before turning off the heat. Add the herbs, lemon zest, and a pinch of salt and pepper. When cooked, drain the pasta and add to the frypan. Toss to combine.

Divide between serving bowl and crumble over crisp prosciutto to serve.

(Dietary specifications: For lactose free option use lactose free butter. For gluten free option use gluten free pasta or vermicelli rice noodles)