INGREDIENTS
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12 sea scallops, each 1 to 1 1/2 ounces
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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2 paper-thin slices prosciutto
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1 cup good-quality marinara sauce
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2 tablespoons finely chopped fresh Italian parsley or basil leaves