Scallop and Prosciutto Carbonara

with green onions

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Prosciutto
  • 2 Green Onion
  • 2 Garlic Cloves
  • Info
    6 oz. Campanelle Pasta
  • Info
    4 oz. Light Cream
  • Info
    8 oz. Scallops

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    695
  • Carbohydrates
    73g
  • Fat
    30g
  • Protein
    25g
  • Sodium
    1635mg

Recipe Steps

  • 1

    cook pasta

    Med pot, salted water cook pasta 7-8 minutes, save ½ pasta cooking liquid

  • 2

    prep

    mince garlic green onion - green parts thinly sliced, white parts 1" pieces

  • 3

    crisp prosciutto

    Large NS pan, 2 tsp oil add prosciutto in batches, cook 1-2 min per side until crispy remove to towel lined plate, no need to wipe out pan

  • 4

    cook scallops

    same pan, med-high heat add scallops, cook until browned and temp, 2-3 minutes

  • 5

    make sauce and plate

    same pan, med heat add garlic and white parts of green onions, cook until aromatic add cream, ¼ cup pasta liquid, bring to boil add pasta and cook until sauce coats pasta, 1-3 minutes plate and garnish with scallops, prosciutto, and green parts of green onion

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