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1
In the bowl of a food processor combine the packed basil, 1/2 cup of the cheese, garlic, salt, and pepper, and pulse several times to chop the basil.
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2
While the processor is running, add 3/4 cup of the oil in a thin, steady stream.
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3
Add 1/4 cup of the pine nuts and the walnuts and pulse several times until the nuts are incorporated and chopped but pieces are still visible.
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4
Taste and adjust seasoning if necessary.
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5
Set aside.
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6
Season the scallops on both sides with salt and freshly ground black pepper, to taste.
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7
Wrap each scallop around the smooth outer edges with a piece of prosciutto so that the entire outer circumference of the scallop is covered with prosciutto.
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8
Bring a large pot of salted water to a boil and add the linguine.
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9
Cook according to package directions until al dente.
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10
Drain, toss with the remaining 1/4 cup of olive oil, and set aside to keep warm.
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11
Melt half of the butter in a medium skillet over medium-high heat and, when the butter just begins to brown, add half of the scallops and cook until golden brown on both sides, about 1 to 2 minutes per side.
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12
Transfer to a plate and keep warm while you cook the remaining scallops.
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13
(You may need to wipe the skillet between batches if the butter gets too brown.)
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14
Season the linguine with salt and pepper to taste and divide among 4 or 6 entree plates.
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15
Divide the scallops evenly among the plates, placing them directly on top of the linguine.
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16
Drizzle each plate of scallops with 2 to 3 tablespoons of the pesto.
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17
Garnish with remaining toasted pine nuts and fresh basil leaves.
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18
Pass the remaining grated cheese at the table.
