Wrapping jumbo sea scallops in thin slices of prosciutto not only adds extra flavor, but added texture to the plate as well. The scallops sear nicely in the hot pan to golden brown, with the prosciutto following suit and becoming perfectly crisp around the edges. Alone with a squeeze of lemon juice for brightness, these wrapped scallops would be remarkable, but I decided to fancy things up a bit by surrounding the seared scallops with an easy olive vinaigrette: a simple whirl of pitted, mixed olives in your food processor, combined with some vinegar and quality olive oil. I recommend serving the prosciutto-wrapped scallops on a plate of peppery watercress or arugula, with the olive vinaigrette surrounding the scallops and not on top, so that their lovely browned edges can be seen.
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