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Scallops With Summer Squash

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Ingredients

1 cup flat-leaf parsley leaves

1/4 cup snipped chives

2 tablespoons tarragon leaves

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 pounds mixed small yellow squash and zucchini, halved lengthwise and cut into 1-inch pieces

1 teaspoon chopped thyme

2 slices of prosciutto (1 ounce), cut into thin ribbons

12 jumbo scallops (about 1 1/4 pounds)

1/2 cup loosely packed Parmesan shavings (1/2 ounce)

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