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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 half of pounds fresh scallops
• 1 ounce olive oil
• eight ounces sliced Margherita® Prosciutto or julienned Margherita® Genoa Salami
• 2 garlic cloves, chopped
• eight oz sliced grape tomatoes
• 1 pound sliced crimini mushrooms
• 1 pound sparkling child spinach
• 8 fluid ounces dry white wine
• 2 tablespoons sparkling lemon juice
• salt and pepper to flavor
• 4 oz. Bloodless unsalted butter
• four oz clean basil

Instructions :

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

• Cook pasta in line with package deal commands. Cover to hold warm; set apart.
• Heat 12-inch saute pan over medium excessive, add 1 ounce olive oil. Sear scallops for two mins on every aspect, dispose of from pan and cover.
• Add sliced Margherita(R) Prosciutto or julienned Genoa Salami to heated pan, saute for 2 minutes. Add garlic, tomatoes and mushrooms. Saute for any other two mins. Add wine and lemon juice, cook dinner to lessen through half of by means of deglazing the pan. Add salt and pepper, then stir in butter till melted.
• Add scallops back into pan and cook dinner till they are heated through. Add sparkling spinach and cook dinner until spinach is wilted.
• Place cooked pasta in the pan. Mix until pasta is nicely covered in sauce.
• Garnish with clean basil and serve.

Notes :

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