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.

Italian Leccino Extra Virgin...

Style:  Medium This unique Italian oil is mild up front with a green flavor, moving to a small amount of bitterness and then a spicy, long lasting pepper finish. This is a great finishing oil or perfect for dipping bread and salads....