Melt butter in a medium sauce pan over medium heat. Add scallions and 5 garlic cloves thinly sliced. Sauté for 5 minutes or until contents start to lightly brown.
Add white wine and simmer over moderate heat until reduced slightly, approximately 1-2 minutes. Let cool slightly before pouring into small food processor. Add 1/3 cup water, salt and pepper. Blend until a pesto consistency. Set aside.
In a large pot boil well salted water and cook orecchiette until al dente, approximately 10-11 minutes (or according to package). Strain and set aside.
In a small bowl, whisk sour cream, heavy cream and cream cheese until fully incorporated. In another small bowl mix corn starch and 1 tablespoon water. Set aside.
Rinse scallops and remove the small muscle on the side. Pat dry. Season well with fine sea salt and freshly ground pepper.
Heat a large frying pan or cast iron pan with olive oil over medium-high heat. When oil is hot place all scallops into the pan. Do not stir. Let them cook in the exact same spot for 2-3 minutes covered or until lightly browned. Using a large spoon or ladle, remove the excess liquid from the pan. Scallops have a lot of liquid and if you don’t remove it you will not get the nice brown outside.
After removing liquid, flip scallops and cook for an additional 2-3 minutes covered. Do not over cook. They get rubbery and dry.
In the same large pot you boiled the water in, add red onion, Swiss chard, spinach, cook 2-3 minutes over medium heat, or until leafy greens start to wilt, but are still firm. Stir in pesto mixture and chicken broth. Add cornstarch mixture, stirring well and then cream mixture. Toss in prosciutto. Lastly, toss pasta into the pesto and greens.
Top with Parmesan cheese, Maldon sea salt, freshly ground pepper and scallops. Enjoy!