Cook4me+ Fettuccini with Scallops

• 18 scallops
• 3 shallot(s), peeled and finely chopped
• 450 ml Prosecco
• 450 g fresh fettuccini
• 6 slices Italian ham, cut into small squares
• 450 ml crème fraîche
• 600 ml water
• 3 tablespoons oil
• Salt, pepper

Prepare the ingredients.

Place the oil in the pot. Brown the scallops on each side. Set aside.

Add the shallots and Prosecco. Reduce until the liquid evaporates.

Add the pasta, water, cream and ham. Lightly season with salt and pepper.

Pressure Cooking Time: 3 mins.

Add the scallops to the pot. Close and keep warm for 5 minutes. Serve.