Penne and Scallops with Prociutto 

Ok Ok – I’ve been out of touch with my “Sharing”  
. Honestly this fall has been the craziest I’ve had in a long time. 750 students between 2 schools. 4 choirs, 4 violin groups, private violin students, finishing up my masters and running three kids to competitive hockey, cheer and dance….craziness.

I’ve been staying on top of my healthy eating – for the most part – in any case I been maintaining my weight loss but haven’t lost anymore since the summer – which is fine by me. I might have tried a couple “storm chips” and had a death by chocolate martini BUT I still meal plan and eat clean all week! The goal is to maintain over the holidays and then get back into the daily workouts Jan. 2nd. I’ve been working out a bit but in all honesty I haven’t been doing my best. My back was acting up since August so I decided to try out a chiropractor. I got 3-4 times a week and am finally getting some relief and have been making great progress so…..not trying to make excuses but a brief explanation of where I am on this journey. And it is a journey – all of it…. 

So here is a new recipe for ya’ll to try 🙂 Super yummy!!!

Penne and Scallops with Prociutto

12 ounces penne pasta (I use whole wheat)

1 1/2 pounds fresh scallops 

• 1 ounce olive oil 

• 8 ounces sliced Prosciutto 

• 2 garlic cloves, chopped 

• 8 ounces sliced grape tomatoes 

• 1 pound sliced crimini mushrooms 

• 1 pound fresh baby spinach 

• 8 fluid ounces dry white wine 

• 2 tablespoons fresh lemon juice 

• salt and pepper to taste 

• 4 ounces cold salted butter 

• 4 ounces fresh basil 

1.Cook pasta according to package instructions. Cover to keep warm; set aside.

2.Heat saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.

3.Add sliced Prosciutto to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.

4.Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.

5.Place cooked pasta in the pan. Mix until pasta is well covered in sauce.

6.Garnish with fresh basil and serve.

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