SAUTEED SCALLOPS WITH PROSCUITTO CREAM SAUCE

Use 10 Scallops
1 Tbsp. Parsley, chopped
1 Tbsp. Scallions, diced
1 Tbsp. Shallots, diced
1 Tsp. Garlic, diced
2 Roma Tomatoes, diced
4 oz. Heavy Cream
2 0z. Pernod
1 oz. Proscuitto ham, sliced
1 oz. Flour
2 oz. Butter, clarified
2 oz. Chicken stock
1/2 oz. Dry mustard
1 Lemon, juiced
1 oz. Spinach, cleaned
Dash Worcestershire sauce
Dash Tabasco sauce
Stax seasoning to taste

In a hot pan, sauté scallops dredged in flour. Add Proscuitto ham and sauté for one minute. Add shallots and garlic and sauté for two minutes. Deglaze the pan away from the heat with Pernod. Add chicken stock, dry mustard, lemon juice and Stax Seasoning. Add spinach and stir. Reduce heat to minimum and add Worcestershire Sauce, Tabasco Sauce, tomatoes and simmer. Add heavy cream and simmer. Serve over heated pasta.