Scallops and Prosciutto with white wine butter sauce

Season the scallops with salt and pepper.

In a medium size skillet heat the olive oil over medium high heat.
Add the scallops to the skillet in a single layer and sear them on each side for about 1 to 2 minutes per side, or until it gets slightly golden.
DO NOT OVERCOOK OR THEY WILL BECOME RUBBERY.
Remove the scallops from the skillet to a plate and set aside.

Turn down heat to medium.

In the same skillet add the chopped prosciutto and fry for about 3 to 5 minutes until relatively crispy.

Turn down heat to medium low.

Add the butter and the garlic to the skillet and cook until the butter melts and the garlic becomes aromatic.

Stir in the heavy cream and white wine.

Cook for about 2 minutes then add the scallops back to the skillet.

Cook for an additional 3 minutes to heat up the scallops.

Garnish with fresh parsley and chopped green onion and serve immediately.