Pat dry your scallops, wrap each scallop with 1 half of a slice of prosciutto (halved length-wise); season with pepper
In a hot pan, add olive oil and butter; add scallops. Don't handle too much, just turn once about a 1 1/2 minutes, then on its side for about 30 seconds on each side to sear the prosciutto
set aside to let rest.
spirilize your zucchini, add garlic, basil, and olive oil.
cook in a pan on medium-high heat; about 2-3 minutes tossing occasionally.
Toss in parmesan, service in a bowl with scallops on top with a slice of lemon to squeeze in before eating. Enjoy!