10 each Sea Scallops
2 oz. Prosciutto ham, julienne
2 oz. Fresh spinach
2 each Shallots, peeled and minced
1 tsp. Fresh garlic, peeled and minced
1 tsp. Canola Oil
1 tsp. Parmesan Cheese
4 each Roma Tomatoes, diced
Stax’s Seasoning to taste
2 oz. Vodka
6 oz. Heavy whipping cream
12 oz. Pasta, cooked and drained

In a hot sauté pan with Canola oil, sauté the scallops. Add the Prosciutto ham and shallots. Add the diced tomatoes and the spinach to the pan as well as the Stax’s Seasoning. Remove the pan from the heat and add the vodka. Return to the heat and reduce the liquid. Add the heavy cream and reduce the heat. Using either a roux or a touch of flour, thicken the sauce and add the Parmesan cheese. Place the heated pasta to the serving dish and top with the sautéed scallops with vodka cream mixture. Garnish with fresh chopped parsley.