Prosciutto wrapped scallops

Take wrap the sides of the scallops with a pieces of prosciutto. (If the prosciutto is short, use two pieces). Secure with a toothpick. Pan sear the scallops with the scallop part touching the pan, starting on a high heat with some olive oil. Do not move the scallops until they have started to caramelize. Turn scallops over after a few minutes to sear the other side. Reduce heat if the oil starts to smoke or brown too much. Finish the scallops by searing some of the prosciutto also. Cook until the scallops have shrunk, and are firm.