Angel Hair Pasta and Scallops with Margherita® Prosciutto Best Dishes

bymalihtriangga -April 03, 2019

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Angel Hair Pasta and Scallops with Margherita® Prosciutto

"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 :

12 oz. Angel hair pasta
1 1/2 kilos fresh scallops
1 ounce olive oil
8 oz. Sliced Margherita® Prosciutto or julienned Margherita® Genoa Salami
2 garlic cloves, chopped
8 oz. Sliced grape tomatoes
1 pound sliced crimini mushrooms
1 pound sparkling toddler spinach
eight fluid oz dry white wine
2 tablespoons fresh lemon juice
salt and pepper to taste
4 oz bloodless unsalted butter
four oz fresh basil

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

Cook pasta consistent with bundle commands. Cover to maintain warm; set apart.
Heat 12-inch saute pan over medium excessive, add 1 ounce olive oil. Sear scallops for 2 mins on each facet, get rid of from pan and cowl.
Add sliced Margherita(R) Prosciutto or julienned Genoa Salami to heated pan, saute for 2 mins. Add garlic, tomatoes and mushrooms. Saute for any other mins. Add wine and lemon juice, cook to reduce by 1/2 by way of deglazing the pan. Add salt and pepper, then stir in butter till melted.
Add scallops back into pan and cook till they may be heated via. Add fresh spinach and cook until spinach is wilted.
Place cooked pasta inside the pan. Mix until pasta is properly protected in sauce.
Garnish with sparkling basil and serve.

Notes :

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