Seared Prosciutto-Wrapped Scallops Over Sun-Dried Tomato Pesto Penne Pasta - KTRE.com | Lufkin and Nacogdoches, Texas

In the Kitchen: 10/25/02

Seared Prosciutto-Wrapped Scallops Over Sun-Dried Tomato Pesto Penne Pasta

Bernard Mediteranian Restaurant's Seared Prosciutto-Wrapped Scallops Over Sun-Dried Tomato Pesto Penne Pasta

by Arturo Lara

Ingredients:

Scallops 4 per person
Prosciutto ham
Asparagus
Kalamata olives, sliced
Olive oil
White wine
Flour
Cooked Penne' pasta
Chicken or beef stock

Pesto Ingredients:

3 ounces sliced almonds, toasted
3 ounces basil
3 ounces extra-virgin olive oil
3 cloves fresh garlic
2 ounces of sun-dried tomatoes
salt and pepper to taste
Place all ingredients in a food processor and blend.

 

 

For Seared Prosciutto-Wrapped Scallops

Heat sauce pan, add 3 tablespoon olive oil and place scallops in pan.  Sear for 2 minutes on each side.  Tranfer the scallops to an oven safe dish and add 3 ounces of white wine.  Place in the oven for 5 minutes at 450 degrees.

For Pasta Sauce:

Heat small saucepan and add 1 tablespoon of olive oil and 1/2 tablespoon of flour.  Mix and add 4 ounces of chicken or beef stock.  Next, add 2 tablespoons of pesto.  Simmer for 1 minute, stirring constantly.  Add penne' pasta, asparagus spears, and the sliced olives.  Mix well and place on a platter.  Last place the scallops around the pasta.

 

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