Prosciutto-Wrapped Scallops with Balsamic

Fold 8 slices of prosciutto in half lengthwise. Wrap one piece around the outside of each of the 8 scallops, overlapping prosciutto ends and securing with a toothpick. Heat pan to med-high and drizzle pan with the olive oil. Sprinkle salt and pepper over each scallop, squeeze lemon over them, and place in pan. Cook 6-7 minutes, turning once, until just opaque. They are done when the prosciutto is a light brown crisp and the scallops are slightly golden. Plate and drizzle with high-quality balsamic (such as truffle balsamic.)