- 12 ounces angel hair pasta
- 1 1/2 pounds fresh scallops
- 1 ounce olive oil
- 8 ounces sliced Margherita® Prosciutto or julienned Margherita® Genoa Salami
- 2 garlic cloves, chopped
- 8 ounces sliced grape tomatoes
- 1 pound sliced crimini mushrooms
- 1 pound fresh baby spinach
- 8 fluid ounces dry white wine
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
- 4 ounces cold unsalted butter
- 4 ounces fresh basil
- Cook pasta according to package instructions. Cover to keep warm; set aside.
- 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.
- 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.
- Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
- Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
- Garnish with fresh basil and serve.
08/17/2019
recipepes.com
angel hair pasta and scallops with margherita® prosciutto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
