Manchego Scallops

Manchego Scallops with Pasta

1 ½ pounds scallops, sea or bay

1 tablespoon olive oil

2 tablespoons butter

½ cup onion, diced

2 cloves garlic, minced

1 small red pepper, diced

2 tablespoons flour

1 cup milk

¼ pound prosciutto, minced

1 hardboiled egg, chopped

Salt and Pepper and Paprika

1 cup grated Manchego cheese

Package of fresh linguine pasta

½ cup grated Parmesan

2 tablespoons minced chives


Wash scallops, cut in half if using sea scallops, and season with salt, pepper and paprika. Heat olive oil with butter and sauté scallops briefly and remove. Add onion, garlic and pepper and sauté for a few minutes. Stir in flour and when blended with butter and oil stir in milk. When sauce has thickened stir in cheese, egg, and prosciutto. Taste sauce and add salt, pepper and paprika to taste. Pour sauce over pasta and arrange scallops on top. Sprinkle with Parmesan and chives. Broil for a minute or two and serve. This recipe is equally good with any shellfish, oysters


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