2 cups packed basil leaves, plus leaves for garnish
1 cup grated dry Monterey jack cheese (recommended: Vella)
1/2 teaspoon minced garlic
1/2 teaspoon salt, plus more for seasoning scallops
1/4 teaspoon freshly ground black pepper, plus more for seasoning scallops
1 cup extra-virgin olive oil
1/2 cup lightly toasted pine nuts
1/4 cup lightly toasted walnuts
1 1/2 pounds sea scallops, tough outer muscle removed, patted dry
4 ounces thinly sliced prosciutto, cut into 3/4-inch wide strips
1 pound linguine
3 tablespoons unsalted butter
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