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
Chef
Nigel Palmer
In Your Box (serves 2)
- 3 oz. Prosciutto
- 2 Green Onion
- 2 Garlic Cloves
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6 oz. Campanelle Pasta
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4 oz. Light Cream
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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.
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Nutrition (per serving)
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Calories695
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Carbohydrates73g
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Fat30g
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Protein25g
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Sodium1635mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 cook pasta
Med pot, salted water cook pasta 7-8 minutes, save ½ pasta cooking liquid
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2 prep
mince garlic green onion - green parts thinly sliced, white parts 1" pieces
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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
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4 cook scallops
same pan, med-high heat add scallops, cook until browned and temp, 2-3 minutes
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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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