Seared Scallops with Parmesan Prosciutto Angel Hair Pasta
Every now and then (most of the time), we have to splurge and eat like royalty ignoring those uber healthy green smoothies, kale, chia seeds and all else “organic,” “paleo” etc… (joking… eh but not really). What’s a Sunday meal if not a cheat day meal full of carbs, salt, cheese and goodness? Below is a quick guilty pleasure meal that will have you and your guests coming back for seconds and thirds.
Its Angel Hair pasta with fresh grated Parmesan-Romano cheese and crisped prosciutto topped with perfectly seared scallops. It’s quick, delicious, and filling! If you’re not a seafood lover, no worries this dish also pairs well with grilled or breaded chicken and white wine. Mangia-mangia!
- 1 box Angel Hair pasta (I usually make this dish for about 4people and use 3/4th of the box.)
- ½ lb of prosciutto
- 1 Block of Parmesan-Romano Cheese
- Olive Oil
- 3 lemons
- 4 garlic gloves—chopped and diced
- ¼-1/2 cup of White wine—your choice, I used a sauvignon blanc
- 1lb of fresh jumbo scallops
- Boil water in pot for the pasta. Once it starts to boil, add salt and then add about 3/4th of the box unless you want to use the whole box. You can always store the cooked angel hair for another dish. Angel hair cooks rather quickly and will need to cook for about 2 minutes. Once it’s cooked, blanched it with cold water to stop angel hair from getting super soft.
- Dry your scallops on clean paper towels before seasoning and cooking
- Now season scallops with pepper and set aside for later
- Heat large skillet on medium high with very little olive oil. This will be the same skillet we use to cook our pasta
- Dice prosciutto into small-medium pieces
- Now add them to the hot skillet. They will begin to crisp like yummy bacon. Once they’re cooked, set them to the side on a paper towel.
- Add some butter and little bit of olive oil to the same hot skillet
- Make sure the skillet is VERY HOT. Now add the scallops. Make sure to flip them over once after two minutes. Once cooked, add salt and the juice of a half of lemon. Once the scallops are cooked, set them aside on a separate dish.
- In the same skillet (which probably looks brown and that’s ok) add more butter and olive oil. Add chopped garlic and oregano and sauté them until soft.
- Now add wine and bring it to a simmer and reduce the flame to very low.
- Add angel hair pasta tossing it in the white wine-garlic butter sauce. **use good judgment and don’t add all the angel hair pasta at once. A little goes a long way**
- Add salt, pepper, and lemon juice to pasta to taste and mix in the cooked prosciutto
- GENEROUSLY grate the Parmesan-Romano cheese over the pasta
- Top with scallops and more cheese
What to do with the left over wine? Drink it of course with your meal.