Prosciutto-Wrapped Scallops With A Dry Jack Pesto Over Linguine

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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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