Garlic Scallops with Angel Hair Pasta, Herbs and Crispy Prosciutto

Food Picture: 

Preperation time 10 minutes

Cooking time 10 minutes

Ingredients (Serves 4)

  • 8 Thin slices prosciutto
  • 500g Angel hair pasta
  • Salt and pepper
  • 4 Tablespoons of butter
  • 2 200g Packets Ferguson Australia Scallop Meat, thawed in the refrigerator overnight
  • 4 Cloves garlic, crushed
  • 2/3 cup dry white wine
  • 1 cup chopped herbs; dill, tarragon and parsley
  • Zest of 2 lemons


  1. Heat a large frypan on high heat and add the prosciutto. Cook for 1 minute on each sie, until crispy. Remove from heat and place the prosicutto on paper towel to drain.
  2. Heat a large pot of salted water over high heat until boiling. Add the pasta, and cook as per the packet instructions. 
  3. whilst pasta is cooking, heat the same large frypan over high heat. Once the pan is hot, add the butter, scallops and garlic, and cook for 30 seconds. Quickly turn the scallops and add the white wine. Cook for another minute before turning off the heat. Add the herbs, lemon zest and a pinch of pepper and salt.
  4. When cooked, drain the pasta and add to the frypan. Toss to combine. 
  5. Divide between serving bowls and crumble over crisp prosciutto.

Thanks Ferguson for the delicious recipe!