Prosciutto-Wrapped Scallops with Dry Monterey Jack Cheese Pesto

Prosciutto-Wrapped Scallops with Dry Monterey Jack Cheese Pesto | Emeril Lagasse

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Scallops are impressive enough for company but easy enough for a weeknight family dinner. Emeril recommends wrapping them with prosciutto, bacon’s salty cousin, and pan searing until deep golden brown. And for the finishing touch, he puts a delicious twist on a traditional pesto for a delectable meal in no time at all.
LINGUINE WITH PROSCIUTTO-WRAPPED SCALLOPS AND DRY MONTEREY JACK CHEESE PESTO
SERVES 4 TO 6
2 cups packed basil leaves, plus sprigs, for garnish
1 cup grated dry Monterey Jack cheese, such as Vella
1/2 teaspoon minced garlic
Fine sea salt
Freshly ground black pepper
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
1 tablespoon vegetable oil
3 tablespoons unsalted butter
In the bowl of a food processor, combine basil, ½ cup cheese, garlic, ½ teaspoon salt, and ¼ teaspoon pepper, and pulse several times to chop the basil. While the processor is running, add ¾ cup of the oil in a thin, steady stream. Add ¼ cup of the pine nuts and the walnuts and pulse several times until the nuts are incorporated and chopped but pieces are still visible. Taste and adjust seasoning if necessary. Set pesto aside.
Season scallops on both sides with salt and pepper. Working with one strip of prosciutto at a time, wrap around the circumference of a scallop; set aside. Repeat process with remaining prosciutto and scallops.
Bring a large pot of salted water to a boil and add the linguine. Cook until al dente according to package directions. Drain, toss with ¼ cup of olive oil, and set aside and keep warm.
Heat a medium skillet over medium-high heat and add vegetable oil. Add half of the scallops and cook until golden brown, 1 to 2 minutes. Turn scallops and add half of the butter, and cook until golden brown, 1 to 2 minutes more (you may need to wipe the skillet between batches if the butter gets too brown). Repeat process with remaining scallops and butter.
Transfer warm linguine to a large shallow serving bowl. Pour over pesto to cover. Top with scallops, and garnish with basil sprigs. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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