Description
A dish of beautiful textures with silky scallops, the crispy prosciutto and asparagus, and the pleasant chewiness that comes from the fresh spelt pasta.
Ingredients
Scale
- 1 pound asparagus, ends trimmed, cut into 1½-inch lengths
- 1 recipe spelt pasta (or 1 pound pasta of choice) (see homemade recipe link above)
- 3 tablespoons olive oil
- 12 ounces fresh sea scallops (or defrosted if using frozen)
- kosher salt and fresh ground black pepper to taste
- 4 ounces prosciutto, diced
- ¼ cup finely minced onion
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup heavy cream
- chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add asparagus, boil for 1-2 minutes, then remove with a slotted spoon and set aside for later. Add spelt pasta and boil for another 3-4 minutes, until pasta is just tender. Reserve ½ cup pasta cooking liquid. Drain pasta and set aside.
- Dry scallops thoroughly with paper towel. Season both sides 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, about 3- 4 minutes. Carefully turn scallops to other side and sear for another 2-3 minutes. Transfer scallops to a paper-towel lined plate and set aside.
- Add prosciutto to skillet and cook, stirring frequently, until lightly browned and crisp, about 3 minutes. Remove ¼ cup prosciutto and set aside. Add onion, garlic, and wine and scrape up any browned buts. Boil wine mixture and reduce to about 2 tablespoons. Add cream and reserved pasta water and stir to combine. Continue to cook sauce to reduce slightly, about 4-5 minutes. Season to taste with salt and pepper. Add pasta and asparagus and toss to coat. Warm until heated through. Transfer to a large serving bowl or divide on to individual plates. Top with seared scallops, reserved prosciutto, and chopped parsley. Serve immediately.
- Category: Main
- Cuisine: Seafood