Tuesday, February 24, 2015

truffle spaghettini with scallops


After waking up feeling a little under the weather, and enduring another day of frigid cold, all I wanted to end the day with was comfort food. We spent the weekend up north at a cabin and brought home some leftover truffled asiago - so cheesy spaghettini just seemed to make sense. We picked up some fresh scallops at our local fish store and wrapped them up with leftover prosciutto, turns out leftovers aren't always so bad! It completely hit the spot, and left me fully satisfied for a night of watching The Bachelor. 









How To Make: Truffle Spaghettini with Prosciutto Wrapped Scallops (2 servings)

Spaghettini (or your choice of pasta)
6 medium scallops
3 pieces of prosciutto (cut in half)
chives
truffled asiago cheese
lemon
butter
olive oil
whipping cream
salt & pepper

Cook your pasta al dente.
Melt 2 tbsp butter in a deep pan with chopped garlic on medium heat. Adding in olive oil, lemon juice and cream, stir constantly. 
When pasta is strained, add in grated cheese and chopped chives. 
Toss in pasta and combine.

In a separate frying pan, heat vegetable oil on medium-high heat. 
Pat your scallops dry and salt and pepper both sides. 
Lay out prosciutto and carefully wrap each scallop, securing with a toothpick.
Cook scallops in pan until opaque and white in color. Prosciutto will be browned and crispy.
Serve on top of pasta.

Enjoy!

PS. If you ever have questions about my recipe descriptions feel free to leave a comment! I'll do my best to clarify and provide more information.

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