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Prosciutto-wrapped Scallops with a Dry Jack Pesto over Linguine

See full recipe on: Cooking Channel



Ingredients

2 cups packed basil leaves, plus leaves for garnish
1 cup grated dry monterey jack cheese (recommended: vella)
1/2 teaspoon minced garlic
1/2 teaspoon salt, plus more for seasoning scallops
1/4 teaspoon freshly ground black pepper, plus more for seasoning scallops
1 cup extra-virgin olive oil
1/2 cup lightly toasted pine nuts
1/4 cup lightly toasted walnuts
1 1/2 pounds sea scallops, tough outer muscle removed, patted dry
4 ounces thinly sliced prosciutto, cut into 3/4-inch wide strips
1 pound linguine
3 tablespoons unsalted butter

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,448
Fat 94g 146%
Carbs 94g 31%
Protein 55g 111%
Fiber 5g 20%
Cholesterol 118mg 39%
Sodium 1,937mg 80%
     
Fat
Carbs
Protein

Preparation






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