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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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