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Seared scallops with angel hair pasta, parma ham & leeks


  • Place the leeks, stock, bay leaves, peppercorns, thyme, butter and seasonings in a small heavy-bottomed pot. Bring to the boil. 
  • Cut a sheet of greaseproof paper into a round to fit into the pot and place on top of the stock. Then turn the heat down and gently simmer for about 10 mins until the leeks are just tender. Remove the leeks and cut in half lengthways.
  • At the same time, heat the oil in a pan and gently saute the garlic and shallots. Add the prosciutto and saute for a few minutes. Then remove, drain off most of the oil from the pan and add the wine and leeks. Bring to the boil and reduce a little. Add the cream, bring to the boil again and reduce.
  • Cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • Lightly coat the scallops in parmesan and sear on both sides in a non-stick pan (with no oil) until golden and just cooked.
  • Then add the pasta to the sauce and mix well.
  • To serve, mound the pasta on each plate and top with scallops and a grinding of pepper.


  • 2 leeks, cut into lengths
  • ½ cup chicken stock
  • 2 bay leaves
  • 6 whole white peppercorns
  • 1 tspn fresh thyme leaves
  • 1 tspn butter
  • freshly ground salt & pepper
  • 3 tbsp olive oil
  • 2-3 garlic cloves, finely chopped
  • 2 shallots, finely sliced
  • 4 thin slices prosciutto
  • 4 tbsp dry white wine
  • 2 tbsp cream
  • 200 gm angel hair pasta
  • 8 scallops, prepared
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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