Spaghetti with Spinach,Prosciutto, and Seared Scallops From: IL Pomodoro, Diamondhead, MS
5 Large Sea Scallops 1 tsp. Canola Oil 3 oz. Spaghetti, cooked al dente 1 tbsp. Olive Oil 2 tbsp. Onion, small dice 1/2 tsp. Chopped Garlic 1 Slice Prosciutto Ham, sliced into ribbons 1 1/2 tsp. Capers 1 cup. Fresh Spinach, tightly packed Dash of White Wine Small pinch of Salt and Pepper 1 tbsp. Clam Juice 2 -3 Drops Fresh Lemon Juice Zest of 1/2 Lemon 1 tsp. Butter
In a non-stick pan, heat canola oil on high until very hot. Season scallops with salt and pepper and carefully add to pan. Allow to cook for 3 -5 minutes per side, or until each side is well caramelized. Set scallops aside. In a separate pan add olive oil, onion and garlic and saute until soft. Add prosciutto, capers, and spinach. Continue sauteing for 1- 2 minutes while stirring ingredients lightly. Add wine, salt & pepper, clam juice and lemon juice. Allow to cook for another 2 minute to bring flavors together. Finally add the butter and stir until melted, then add fresh lemon zest. Check for seasoning. Add the freshly cooked and drained spaghetti to the pan and toss well. Transfer the pasta into a bowl or onto a plate. Arrange the scallops around the pasta and enjoy.