Pasta with Prosciutto and Scallops
Pasta with Crisped Prosciutto, Asparagus and Scallops is fresh and light and comes together in just 20 minutes. You'll love the light cream sauce flavored with crisped prosciutto. Great for a week night dinner but fancy enough for company.
Ingredients
- 1 lb asparagus (ends trimmed and cut into 1 ½ inc lengths)
- 1 lb pasta
- 3 tablespoons olive oil
- 1 lb scallops
- salt and pepper
- 8 ounces prosciutto (diced)
- ¼ cup onion (minced)
- 2 cloves garlic (minced)
- ½ cup white wine
- ½ cup heavy cream
Instructions
- Bring a pot of water to boil and add asparagus, boil for 3-5 minutes or until slightly crisp. Drain and set aside.
- Bring fresh water to a boil and add pasta. Reserve ½ cup of pasta water. Drain and return the pasta to the pot.
- In a skillet over medium heat, add prosciutto and cook, stirring frequently, until lightly browned and crisp, about 3 minutes. Remove ¼ cup for topping. Add onion and cook until softened, about 3 minutes, add garlic to the skillet and cook for an additional minute. Add wine, scraping up any browned bits. Boil and reduce to about 2 tablespoons. Add cream and reserved pasta water and stir to combine. Cook until slightly reduced, about 4 minutes. Add to the pot with the pasta, add asparagus and toss to coat.
- Dry scallops with a paper towel, season with salt and pepper. In a heavy skillet, heat oil over medium-high heat. Add scallops one at a time and sear until browned on one side, 3-4 minutes. Turn and sear for another 2-3 minutes.
- Top pasta with scallops and sprinkle with reserved prosciutto.
Nutrition
Calories: 655kcal | Carbohydrates: 64g | Protein: 26g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 560mg | Potassium: 598mg | Fiber: 4g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg
