Ok, confession time—I absolutely love pasta, if I could I would probably eat mac & cheese or pesto linguine all day long, but alas I can’t!  Yes, as a little girl, homemade mac and cheese was my favorite food to eat, and I used to beg my mom to let me have it daily!  Sadly, I can’t eat pasta anymore, but thanks to this grain-free fettuccine from Cappellos, whenever I am having a bad day or needing a comfort food meal, I make their pasta for a special treat!

Also, can we take a moment to talk about browned butter—oh browned butter, I adore you…well really I adore any butter, but with the changing of seasons, life has me wanting to drown everything in browned butter, hey why not?! It’s pretty much magical, ok it IS magical!

The other day, I got a package of sea scallops from Sizzlefish and knew just exactly what I wanted to do with them.  My husband was on duty and he doesn’t really like scallops, more for me right, plus it was pouring rain and had been a long day so I just wanted to cozy up with my golden retriever and some Netflix.  So a comfort bowl of noodles was in order!

I always drool over the scallop pasta dishes on restaurant menu’s as sea scallops are just like pure butter and totally delicious to me! They sear up so nicely have have the most pleasant taste and texture to them.  I added some roasted Brussels sprouts, because hey I guess we need to eat some greens too, and topped everything off with some crispy prosciutto too, because yes like I said, this dish is just dreamy and magical!

Paleo Browned Butter Sea Scallop Pasta with Sage, Brussels Sprouts & Crispy Prosciutto

A fall flavored bowl of goodness—this Paleo friendly pasta dish incorporates grain-free noodles, fresh vegetables and fresh sea scallops all tossed in a browned butter sauce!

Ingredients

• 1/2 lb Brussels sprouts
• 1 tbsp olive oil
• 1 tsp sea salt, divided
• 3 tbsp butter, divided
• 6 slices prosciutto
• 8 sea scallops (I got mine from Sizzlefish)
• 2 tbsp sage, thinly sliced
• 1 package Cappellos grain-free fettuccine*

*You could also use spaghetti squash, zucchini noodles or other noodles of choice.

Directions

• Pre-heat your oven to 400 degrees F.
• Slice the Brussels sprouts in halves and quarters or even smaller depending on their size.  Place in a roasting dish and drizzle with the olive oil and half of the salt.  Roast for 20 minutes or until crispy, stirring halfway though so that they do not burn.
• Meanwhile, warm a skillet to medium heat.  Melt 1 tbsp of the butter in the skillet.  Tear or slice the prosciutto into small pieces.  Add the prosciutto to the hot pan and cook until it starts to turn crispy.  Remove from the pan and set aside.
• Add the remaining butter to the pan.  Sear the sea scallops in the pan for 1 to 1 1/2 minutes per side (keeping in mind their size will determine exact cooking time and you do not want to over cook them).  Stir in the sage at the end, allowing it to crisp up in the butter.
• Prepare the fettuccine according to package instructions.
• Toss together your hot fettuccine with the roasted Brussels sprouts, crispy prosciutto, seared scallops, all the browned butter sauce and the remaining salt.
• Serve warm!