Scallops & Crispy Prosciutto over Fregola Sarda with Sage-Roasted Squash & Brussels Sprouts
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Scallops & Crispy Prosciutto over Fregola Sarda

with Sage-Roasted Squash & Brussels Sprouts

45 MIN
+$11.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s packed with a variety of textures and flavors from delicate seared scallops, crispy prosciutto, tender roasted vegetables, and pearls of fregola sarda pasta dressed with garlic-herb butter.

INGREDIENT IN FOCUS
Hailing from the Italian island of Sardinia, fregola sarda is a small, round pasta made from semolina flour—rolled into little balls and toasted to develop a beautiful brown color.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Scallops & Crispy Prosciutto over Fregola Sarda with Sage-Roasted Squash & Brussels Sprouts
Title
  • 10 oz Sustainably Sourced Sea Scallops
  • 3 oz Prosciutto
  • 1 Delicata Squash
  • ½ lb Brussels Sprouts
  • 1 bunch Sage
  • 2 Tbsps Sherry Vinegar
  • 2½ Tbsps Chicken Demi-Glace
  • 1½ Tbsps Spicy Maple Syrup
  • 1 oz Garlic & Herb Spreadable Butter
  • ⅔ cup Fregola Sarda Pasta
  • 1 bunch Parsley
  • 1 oz Salted Butter
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the spreadable butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Pick the sage leaves off the stems; roughly chop the leaves. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Roughly chop the parsley leaves and stems. In a bowl, combine the maple syrup, demi-glace, and vinegar. Season with salt and pepper.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the squash pieces, halved brussels sprouts, and chopped sage on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pasta
3 Cook the pasta

Meanwhile, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Crisp the prosciutto
4 Crisp the prosciutto

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate.

Cook the scallops
5 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until cooked through. Transfer to a plate. Wipe out the pan.

Finish & serve your dish
6 Finish & serve your dish

To the same pan, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Stir in the plain butter until melted and combined. To the pot of cooked pasta, add the softened butter and roasted vegetables. Stir to combine; taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops and finished sauce. Top with the crispy prosciutto. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the spreadable butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Pick the sage leaves off the stems; roughly chop the leaves. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Roughly chop the parsley leaves and stems. In a bowl, combine the maple syrup, demi-glace, and vinegar. Season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Place the squash pieces, halved brussels sprouts, and chopped sage on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the pasta
3 Cook the pasta

Meanwhile, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Crisp the prosciutto

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate.

Crisp the prosciutto
Cook the scallops
5 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until cooked through. Transfer to a plate. Wipe out the pan.

6 Finish & serve your dish

To the same pan, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Stir in the plain butter until melted and combined. To the pot of cooked pasta, add the softened butter and roasted vegetables. Stir to combine; taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops and finished sauce. Top with the crispy prosciutto. Garnish with the chopped parsley. Enjoy!

Finish & serve your dish
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