Scallops with prosciutto & pistachios

This is a recipe a friend sent me. I admit I have not yet tried it out. It sounds wicked awesome so I decided to share it with everyone any way. Let me know what you think of it if you try it before me. If you don't live in an area where you can easily get fresh scallops, sorry. And for those of you who do not live in New England, it is pronounced sc all ops, like hall or ball. NOT like al or pal!! If you pronounce it any other way I got no use for ya. It's like nails on a chalk board when it isn't pronounced right. *shudder* This recipe was even written with a Massachusetts accent! Thank you Alicia!



Ingredients

2 T extra virgin olive oil
1 1/2 lbs scallops
1/2 small onion chopped
1 clove garlic chopped
4 thin slices prosciutto sliced into thin strips
1/4 C white wine (a little for the sauce, a little for me- J.Childs)
salt & peppa to taste
1/2 C shelled unsalted pistachios (you can coarsely chop them or leave whole)
2 T chopped fresh parsley
juice of 1/2 lemon

Search Amazon.com for frying pan stainless steel

How ta make it:

In large skillet ova high heat, heat 1 T evo. Add scallops, stirrin constantly for 2 minutes but don't fully cook them. Sear them good, locking in those juices! Remove scallops and liquid from pan, set aside.
Reduce to medium heat. Add remaining evo and onion. Cook till just soft. Add garlic and prosciutto. Cook, stirring for about 5 minutes. Add the wine, salt & peppa and juice from scallops. Let mixture simma till it reduces by half.
Add scallops, pistachios, parsley and lemon juice. Continue cooking, stirrin constantly for a few minutes till scallops are cooked through.
We serve it ova rice.... wicked good! Enjoy :)  Alicia