In a large bowl add the scallops (if buying scallops at a grocery store rather than a high-end seafood purveyor, frozen is often better. Scallops are usually frozen on site and avoid the chemicals used to extend their shelf life).
Sprinkle with salt and cover with beer. Refrigerate for 2 to 12 hours. Rinse and drain. Add to a stack of paper towels to fully dry the scallops.
Add a slice of prosciutto to a flat surface, fold to the width of the scallop. Tightly wrap the scallop. Repeat for all scallops.
Heat the butter in a pan over medium high heat until very hot.
Add the scallops, flat side down, searing until browned before flipping to sear on the other side (if scallops stick to the pan, don’t panic and try to pry them off. They will release from the pan once they sear). Ideally, you want the scallops to be seared on the outside with a slight translucent hint in the center.
Stir together the chimichurri ingredients, making sure the butter is warm and the ingredients are all well combined.
Serve the scallops along side the chimichurri butter.