Seared Scallops With Prosciutto Bits

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

1. Prepare the grill for direct cooking over medium heat (350u0b0 to 450u0b0F).
2. Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the scallops with the oil and season evenly with the salt and pepper.
3. Brush the cooking grates clean. Grill the prosciutto over
4. , with the lid open, until the meat browns on the edges and turns crispy, 1 to 3 minutes, turning once or twice. Remove from the grill and let cool. Roughly chop the prosciutto into pieces.
5. Grill the scallops over
6. , with the lid closed as much as possible, until just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.
7. In a small saucepan over medium heat, warm the marinara sauce. To serve, divide the marinara sauce evenly among four plates. Arrange three scallops on top. Garnish with the chopped prosciutto and fresh herbs. Serve warm.

extravirgin olive oil, kosher salt, ground black pepper, paper, marinara sauce, fresh italian parsley

Taken from www.myrecipes.com/recipe/seared-scallops-with-prosciutto (may not work)