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Scallops and Prosciutto over Capellini

I think the little bay scallops that you can get frozen are a nice convenience seafood, they are a good price, farm raised/sustainable and you can keep them frozen until you need them.  While not the same as a lovely large fresh scallop they are still very good in pastas or risottos. One of my favorite meals is a scallop wrapped in bacon and seared hard, the buttery scallop and salty bacon, yummy. Here I have tried to recreate those flavors.  Paired with the rest of the bottle of white wine or champagne you have use and a green salad this is a nice date night at home meal.

½ lbs small bay scallops

8-12 slices of prosciutto diced

6-8 cloves roasted garlic, pealed

½ cup white wine or champagne

3 tbsp fresh basil

Flour for dusting

Salt and pepper

Olive oil

½ lbs capellini pasta (reserve 1 cup cooking water)

In a large flat sided pan brown the prosciutto in a little olive oil. Remove the prosciutto from the pan and set aside, keeping the rendered fat in the pan.  While the ham is browning drop your pasta into a pot of salted boiling water.  Cook per package directions.

Dust your thawed bay scallops with salt, pepper and flour. Be gentle these little guys will fall apart if you handle them roughly. Put them into the still hot pan you used for the prosciutto and sauté.

When the scallops are almost cooked add the chopped roasted garlic, stir allowing the garlic to break apart. Add the white wine and then return the prosciutto.

After adding the wine your sauce will begin to develop.

Drop the al dente pasta into the sauté pan and toss with the sauce. If you need more liquid in your sauce add some pasta water.  Salt to taste and add lots of fresh ground black pepper, enough to give a bit of kick.

Plate with the fresh basil sprinkled on top, if you enjoy fresh basil this is a great recipe to go crazy and double the portion.

Scallops and Prosciutto over Capellini

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