INGREDIENTS
1 tbsp
olive oil
8 oz
scallops (about 10 large scallops)
3 oz
prosciutto (roughly chopped)
2 tbsp
butter
3 cloves
garlic (minced)
1/4 cup
heavy cream
1/4 cup
white wine
1/4 tsp
salt (or to taste)
1/4 tsp
pepper (or to taste)
1 tbsp
fresh parsley (chopped)
1
green onion (chopped)