Bay Scallop and Prosciutto Ramen Bowl

4 ounces bay scallops, thawed

4 thin slices prosciutto

4 cups water

2 3-ounce packages of chicken-flavored ramen

1 chicken-flavored spice packet

2 tablespoons unsalted butter

fresh cracked black pepper to taste

Preheat oven to 325 degrees F. Place prosciutto on cookie sheet and bake for about 10 minutes until crispy, being careful not to burn. Remove from oven and let cool slightly. Turn oven temperature to warm.

Bring 4 cups of water to a boil in a large saucepan. Add the noodles to the water and cook for about 3 minutes until noodles are soft. Drain all the water from the pan, add the contents of the spice packet, and mix well. Evenly distribute the noodles into 2 individual serving bowls, crumble two slices of prosciutto over the noodles in each bowl, and put in the oven to keep warm while cooking the scallops.

In the same saucepan that the noodles cooked in, melt the butter over low heat, add the scallops, and cook for about 2 or 3 minutes until done. Add a few turns of fresh cracked black pepper. Remove the bowls from the oven and divide the scallops and butter sauce evenly between the two bowls; serve immediately.

Serves two.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community