Fettuccine with seared scallops & prosciutto

Not a big cook but want to impress that special someone? Serve up an intimate meal for two in three easy steps.

Prep time: 15mins

Cooking time: 5-10 mins

Serves: 2


6 scallops with corals

6 slices prosciutto, halved lengthways

175g fresh egg fettuccine or tagliatelle

3 tbsp extra virgin olive oil, plus extra for drizzling (optional)

4 garlic clove, finely chopped

¼ tsp thyme leaf

zest of 1 lemon and juice ½

4 tbsp dry white vermouth (we used Noilly Prat)

good handful chopped flat-leaf parsley


Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make two fat pieces and roll them up in the strips of prosciutto.

Cook the pasta in salted water following pack instructions – it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.

Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more.

Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley.

Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated.

Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

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Recipe by Sara Buenfield, BBC Good Food

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