Scallops with Summer Squash

Ingredients

• 1 cup flat-leaf parsley leaves
• 1/4 cup snipped chives
• 2 tablespoons tarragon leaves
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 1/2 pounds mixed small yellow squash and zucchini, halved lengthwise and cut into 1-inch pieces
• 1 teaspoon chopped thyme
• 2 slices of prosciutto (1 ounce), cut into thin ribbons
• 12 jumbo scallops (about 1 1/4 pounds)
• 1/2 cup loosely packed Parmesan shavings (1/2 ounce)

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