Seared Scallops Prosciutto Escarole

Ingredients

• 1 tablespoon olive oil
• 4 slices Fiorucci® Natural Prosciutto, thinly sliced crosswise
• 2 bunches escarole, stems removed, leaves chopped into bite-sized pieces
• 2 garlic cloves, minced
• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• ½ teaspoon crushed red pepper flakes
• 12 sea scallops (about 1¼ pounds)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon unsalted butter