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Angel Hair Pasta and Scallops with Margherita® Prosciutto

prep time: 20 minutes

total time: 35 minutes

Makes: 4 servings

Crispy Margherita® Prosciutto slices and fresh seared scallops with sautéed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.


  • 1½ pounds or 10 - 20 count fresh scallops
  • 1 ounce olive oil
  • 8 ounces sliced Margherita® Prosciutto or 8 ounces julienned Margherita® Genoa Salami
  • 8 ounces sliced grape tomatoes
  • 1 pound fresh baby spinach
  • 2 garlic cloves, chopped
  • 1 pound sliced crimini mushrooms
  • 8 ounces dry white wine
  • 4 ounces cold unsalted butter
  • 2 tablespoons fresh lemon juice
  • 12 ounces angel hair pasta, cooked
  • 4 ounces fresh basil
  • Salt and pepper to taste


  1. Heat 12 inch sauté pan over medium high add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
  2. Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, sauté for two minutes.
  3. Add garlic, tomatoes and mushrooms. Sauté for another two minutes.
  4. Add wine and lemon juice, cook to reduce by half by deglazing the pan.
  5. Add salt and pepper, then stir in butter until melted.
  6. Add scallops back into pan and cook until they are heated through.
  7. Add fresh spinach and cook until spinach is wilted.
  8. Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
  9. Garnish with fresh basil and serve.