Seared Scallops With Prosciutto Bits

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Oxmoor House

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Ingredients

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

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