Scallop Fettuccini with Crispy Prosciutto

There’s something so satisfying about making pasta from scratch, especially when it’s paired with a dish that feels both elegant and comforting. This fresh fettuccine with buttery scallops, crisp prosciutto, and a bright white-wine-lemon sauce brings together simple ingredients in a way that feels effortless and refined. It’s the kind of meal that looks impressive on the plate but comes together for a perfect cozy night in or a special dinner at home.

-Elise Jesse

Ingredients for fresh pasta

For the Pasta

500 g of 00 Flour

5 eggs

½ tsp salt (plus more for water)

Directions for fresh pasta

1. Weigh out the flour with a kitchen scale, on the countertop or in a large bowl. Create a well in the middle of the flour and crack and beat the eggs right into the middle of the flour, add salt, and slowly start to mix more of the flour into the middle with the eggs until a thick dough forms. 

2. Using a dough hook with a standing mixer, or knead the pasta dough by hand for 10 minutes. Cover the pasta dough with the bowl and allow it to rest for 30 minutes.

3. Place a clean kitchen towel over a baking sheet, dust it with flour, and set it aside.

4. Divide the dough into the number of servings; I did 5. Sprinkle with flour. Press the dough flat. Feed the dough into the pasta machine on the widest setting (1) twice. Fold the dough over itself and repeat on 1.

5. Repeat until the pasta sheet has run through the machine on setting 4. Dust the pasta sheet with more flour and fold each one into a square.

6. Cut each about ¼ inch thick, untangle, and place onto the floured kitchen towel.

7. Repeat 4-6 with each dough ball. If you’re making these ahead of time as I did, cover and place them on the countertop while you get started on your scallops and sauce. (You can place these in the fridge if you’re making them ahead of time or in the freezer if saving.)

8. Bring a large pot of water to a boil. Generously salt the water. Add the fresh fettuccine noodles. Boil for 2-3 minutes or until the pasta floats to the top. ***Reserve 1 cup of pasta water for the sauce***

9. Drain and place directly into your prepared sauce.

Scallops and Sauce

1 Pound bay scallops, fresh or thawed

2 pieces prosciutto

5 tablespoons butter, unsalted

1 shallow, minced

3 cloves garlic, minced

¾ cup white wine, dry

3-4 sprigs of thyme

¾ cup reserved pasta water

salt and pepper

Zest and juice from half a lemon

Parsley for garnish

2-3 ounces parmesan

INSTRUCTIONS

1. Rinse the scallops under cold water, take the foot off the sides, and pat them dry with a paper towel.

2. Dice and crisp up prosciutto on medium-high for 3-4 minutes, and place onto a plate with a paper towel and set aside.

3. Pat scallops once more and season with salt and pepper, placing them around the perimeter of the same pan with one tablespoon of butter. Cook 1-2 minutes and flip, add one more knob of butter, fresh thyme sprigs, and baste for the next minute, and set aside to rest.

4. In the same pan, add diced shallot and cook for 2 minutes before adding the minced garlic, and cook for 1 minute.

5. Deglaze with white wine (When there is roughly 1 tablespoon left of liquid in the pan, drop the pasta into boiling water).

6. In the same skillet, reduce the heat to medium-low and add the butter, lemon zest, and juice from half a lemon, reserved pasta water, and parmesan.

7. Mix in scallops and pasta noodles and toss to coat. Plate with parsley, parmesan, and crispy prosciutto on top.