Scallop and Prosciutto Bites

1 pound large scallops

4 ounces thinly sliced prosciutto

toothpicks

2 tablespoons olive oil

¼ teaspoon freshly ground black pepper

3 tablespoons white wine

Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.

Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes.

Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.