Scallops with Prosciutto
1 lb. large scallops
4 oz. thinly sliced prosciutto
2 T. OLIVE MILL olive oil, such as Leccino
¼ t. pepper
3 T. white wine
Wrap each scallop with a thin slice of prosciutto and secure with toothpick. Heat the oil in a skillet over medium-high heat. Place the scallops in the pan and cook about 2 minutes per side. Season with salt and pepper while cooking. Once each side is done, drizzle wine over the scallops and cook one more minutes. Remove, drain and serve on tray.
