Angel Hair Pasta and Scallops with Margherita® Prosciutto Recipe -
Angel Hair Pasta and Scallops with Margherita(R) Prosciutto Recipe
  • READY IN 35 mins

Angel Hair Pasta and Scallops with Margherita® Prosciutto

Recipe by  

"Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Cook pasta according to package instructions. Cover to keep warm; set aside.
  2. Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
  3. Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
  4. Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
  5. Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
  6. Garnish with fresh basil and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2014

I was hesitant to try a recipe with so little reviews, but I am glad I did! It turned out very good. I did substitute white button mushrooms for the crimini and it was fine.

Most Helpful Critical Review
Jul 14, 2014

So... I rarely follow recipes. By that I mean they are just generally inspirational, and I take it from there, but this recipe looked awesome, healthy, and it sounded really easy to make, so I followed it verbatim. the only thing I couldn't accomplish was that i could't find the particular Genoa salami suggested. I bought a quality Genoa Salami, but didn't have the exact item. My result looked almost exactly like the recipe as pictured. My family said that this was "bland", and in fact I agree. I think it needs some texture - other than the Salami, which really turned out to be dry (maybe it was because I had the wrong kind?). The other problem was that the tomatoes really withered away too much...I thought it seemed soon, but in retrospect I am certain that I should have waited until just before adding the Spinach - maybe 60 seconds before tossing in the Spinach? I love these ingredients (except the Salami...). If I do it again, I will probably toss in some crumbled bacon for taste and texture. I think this is a pretty healthy dish - fresh mushrooms, tomatoes, scallops, and Spinach... hard to beat. It all came together really easily, but I need to toss in something for texture and spice. Maybe other folks who are better cooks that I am will add some ideas. I will check back in a few months and see if some folks have ideas. thanks for posting tho!


11 Ratings

Apr 03, 2015

I thought this was delicious. I made some changes…. used bacon instead of salami and twice as much garlic…. I added the tomatoes, 1/2c fresh chopped basil and the spinach at the end cooking just until spinach wilted and topped scallops on top instead of tossing to retain their specific flavor. Yummy!!!

Mar 28, 2015

This was one of the best new recipe we have tried lately. It was quite easy and very tasty. We added shrimp it was simply delicious.

Feb 15, 2015

This was super easy and turned out fantastic! Make sure you dry the scallops before searing. Great dish!

Feb 15, 2015

Excellent and easy. Tomatoes could be added later.

Feb 14, 2014

It came out so good, made this for Valentine's day and it was just perfect


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  • Calories
  • 895 kcal
  • 45%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 63.8 g
  • 128%
  • Sodium
  • 1831 mg
  • 73%

* Percent Daily Values are based on a 2,000 calorie diet.

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