Angel Hair Pasta and Scallops with Margherita® Prosciutto

Angel Hair Pasta and Scallops with Margherita® Prosciutto

7

"Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce."

Ingredients

35 m {{adjustedServings}} servings 895 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 895 kcal
  • 45%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 63.8 g
  • 128%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 1831 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  1. Cook pasta according to package instructions. Cover to keep warm; set aside.
  2. Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
  3. Add sliced Margherita(R) Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
  4. Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
  5. Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
  6. Garnish with fresh basil and serve.
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Reviews

7
  1. 10 Ratings

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I was hesitant to try a recipe with so little reviews, but I am glad I did! It turned out very good. I did substitute white button mushrooms for the crimini and it was fine.

I thought this was delicious. I made some changes…. used bacon instead of salami and twice as much garlic…. I added the tomatoes, 1/2c fresh chopped basil and the spinach at the end cooking just...

This was one of the best new recipe we have tried lately. It was quite easy and very tasty. We added shrimp it was simply delicious.