BCL - Angel Hair Pasta and Scallops with Margherita® Prosciutto Tasty Recipes

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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 ounces angel hair pasta
1 half kilos sparkling scallops
1 ounce olive oil
eight oz sliced Margherita® Prosciutto or julienned Margherita® Genoa Salami
2 garlic cloves, chopped
eight oz sliced grape tomatoes
1 pound sliced crimini mushrooms
1 pound clean child spinach
eight fluid ounces dry white wine
2 tablespoons clean lemon juice
salt and pepper to taste
four oz cold unsalted butter
4 ounces clean basil

Instructions :

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

Cook pasta according to package deal commands. Cover to maintain warm; set aside.
Heat 12-inch saute pan over medium high, upload 1 ounce olive oil. Sear scallops for 2 mins on each side, take away from pan and cowl.
Add sliced Margherita(R) Prosciutto or julienned Genoa Salami to heated pan, saute for 2 minutes. Add garlic, tomatoes and mushrooms. Saute for every other minutes. Add wine and lemon juice, cook dinner to lessen by using 1/2 with the aid of deglazing the pan. Add salt and pepper, then stir in butter until melted.
Add scallops returned into pan and cook until they're heated via. Add fresh spinach and cook until spinach is wilted.
Place cooked pasta inside the pan. Mix until pasta is well covered in sauce.
Garnish with clean basil and serve.

Notes :

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