The combination of garlic, wine, butter and prosciutto forms an incredible savory sauce that complements seared scallops perfectly.
Servings and Ingredients
|10 oz.||Hy-Vee angel hair pasta|
|1 tbsp.||Hy-Vee Select olive oil|
|18||medium sea scallops, trimmed, about 8-oz.|
|⅓ c.||prosciutto, chopped|
|1 ½ c.||grape tomatoes, sliced|
|8 oz.||sliced mushrooms|
|1 tsp.||fresh garlic, minced|
|½ c.||dry white wine|
|¼ tsp.||kosher salt|
|¼ tsp.||Hy-Vee black pepper|
|¼ c.||Hy-Vee unsalted butter|
|½ lbs.||baby spinach|
|Fresh basil leaves, for garnish|
Things To Grab
- Large stockpot
- Large skillet
- Cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large skillet heat olive oil over medium-high heat. Add scallops and cook for 3 to 4 minutes per side or until golden brown; transfer to a platter and set aside.
Hyvee Culinary Expert TipIt's important to trim each scallop to reduce chewiness. To trim each scallop, pinch off the small rectangular tag of tissue on the side using your thumb and first finger.
- In same skillet, cook prosciutto for 2 minutes over medium heat. Add tomatoes, mushrooms and garlic; cook for 2 minutes, stirring occasionally.
- Add wine and simmer for 3 to 4 minutes or until liquid is reduced by half. Season with salt and pepper.
- Add butter and spinach. Cook until spinach is wilted, stirring often. Add scallops and pasta, tossing to thoroughly combine. If desired, garnish each serving with basil.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 560mg
- Total Carbohydrates: 42g
- Protein: 16g