Fettuccine with seared scallops & prosciutto | Food Stuff
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Ingredients
- 175g fresh egg fettuccine or tagliatelle
- 3 tbsp extra virgin olive oil, plus extra for drizzling (optional)
- good handful chopped flat-leaf parsley
- 4 garlic cloves, finely chopped
- zest of 1 lemon and juice ½
- 6 slices prosciutto, halved lengthways
- 6 scallops with corals
- ¼ tsp thyme leaf
- 4 tbsp dry white vermouth (we used Noilly Prat)
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