Prosciutto Wrapped Scallops with Fettuccine



12 fresh sea scallops
12 slices prosciutto, halved lengthways
8.8 oz/ 250g egg fettuccine or tagliatelle
3 tablespoons olive oil, plus extra for drizzling (optional)
4 garlic cloves, minced
¼ teaspoon fresh thyme
zest of 1/2 lemon and juice
1/4 cup dry white wine
1 tablespoon fresh chopped parsley
1/2 cup grated parmesan