1. Preheat oven to 425°F (220°C).
2. Arrange prosciutto slices on parchment paper–lined baking sheet. Drizzle with 1 tbsp (15 mL) oil.
3. Bake prosciutto for 8 to 10 minutes or until starting to brown and get crispy.
4. Meanwhile, in saucepan of boiling salted water, cook green beans for 4 to 5 minutes or until tender-crisp. Drain well.
5. Season scallops all over with 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper.
6. In large skillet set over medium-high heat, heat remaining oil and 2 tbsp (30 mL) butter. Add scallops and cook without disturbing for 2 to 3 minutes or until a nice brown crust has developed. Flip and cook for 2 minutes or until opaque throughout. Transfer to plate and tent with foil to keep warm (reserve skillet).
7. Add remaining 2 tbsp (30 mL) butter, shallot and thyme to reserved skillet and set over medium heat. Cook, stirring occasionally, for 1 to 2 minutes or until starting to soften.
8. Add capers and cook for 1 minute. Pour in wine and bring to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until mixture thickens slightly. Stir in Dijon, remaining salt and remaining pepper. Toss in green beans and cook, stirring, for 1 to 2 minutes or until well coated and heated through. Gently toss in scallops.
9. Arrange green beans and scallops mixture on serving plate. Break crispy prosciutto into smaller pieces and sprinkle on top along with chives.

Tip: Use French green beans if preferred.