Ingredients
1 1/2 Pounds
(10-20 Count) Fresh Scallops
1 1/2 Pounds
1 Ounce
Olive Oil
1 Ounce
8 Ounces
Sliced Margherita® Prosciutto Or 8 Ounces Julienned Margherita® Genoa Salami
8 Ounces
8 Ounces
Sliced Grape Tomatoes
8 Ounces
1 Pound
Fresh Baby Spinach
1 Pound
2
Garlic Cloves, Chopped
2
1 Pound
Sliced Crimini Mushrooms
1 Pound
8 Ounces
Dry White Wine
8 Ounces
4 Ounces
Cold Unsalted Butter
4 Ounces
2 Tbsp.
Fresh Lemon Juice
2 Tbsp.
12 Ounces
Angel Hair Pasta, Cooked
12 Ounces
4 Ounces
Fresh Basil
4 Ounces
Salt And Pepper To Taste
Directions
Heat 12 inch sauté pan over medium high add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, sauté for two minutes.
Add garlic, tomatoes and mushrooms. Sauté 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.
Add scallops back into pan and cook until they are heated through.
Add fresh spinach and cook until spinach is wilted.
Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
Garnish with fresh basil and serve.
