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Bernard Mediteranian Restaurant's Seared Prosciutto-Wrapped Scallops Over Sun-Dried Tomato Pesto Penne Pasta
by Arturo Lara
Scallops 4 per person
Kalamata olives, sliced
Cooked Penne' pasta
Chicken or beef stock
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.