Ingredients
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1 pound of sea scallops
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3 ounces of prosciutto, julienne style
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3 to 5 tablespoons olive oil
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1 tablespoon chopped shallot
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2 teaspoons chopped garlic
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1/4 cup white wine
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1/4 seafood stock
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1 tablespoon basil pesto
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1 teaspoon dried oregano
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salt and pepper to taste
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8 ounces cooked rigatoni
Directions
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Heat a skillet until very hot and add the olive oil. Brown the prosciutto in the hot oil. Add scallops and sear quickly.
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Mix in the shallot and garlic. Stir in the wine and stock. Add the tomatoes, pesto, oregano, salt and pepper and mix well.
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Cook unitl heated through, stirring occasionally. Spoon the scallop mixture over hot cooked rigatoni on a serving platter.
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Garnish with grated Romano cheese and serve with hot French bread.