Cheesy Orzo with Scallops and Tomatoes

2 cups Orzo pasta
4 cups chicken or vegetable stock
8-10 Sea scallops diced or 1 pound bay Scallops
6 slices prosciutto diced
1/2 cup white wine
1 cup grape tomatoes quartered
1 cup Parmesan cheese
1 cup fresh mozzarella diced
8 basil leaves torn into small bits


bring stock to a boil. Add orzo, cook, stirring occasionally until pasta has absorbed water.

Meanwhile, in a medium skillet, cook prosciutto in a dry skillet until crispy, about 5 minutes, do not burn. Remove from pan to papertowel lined plate.

Heat 1 tablespoon of olive oil in pan. Season scallops with salt and pepper and add to pan. allow to brown on one side before stirring. Cook scallops through, 3-4 minutes depending on size. Deglaze pan with wine.

When Orzo is done, add both cheeses and stir. add tomatoes, scallops with wine, reserved prosciutto and basil and stir to combine. Adjust seasoning and serve immediately.