Rosemary and Prosciutto-Wrapped Scallops on the Grill

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   Helpful tools: cookie sheet lined with aluminum foil.

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   1.

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   Place the scallops on the cookie sheet, spaced evenly apart.

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   2.

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   Gently separate the prosciutto from itself and wrap one piece around the outside of each scallop.

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   3.

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   Gently push a rosemary sprig through from one side to the next of the scallop to hold the prosciutto in place.

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   Repeat for all of the scallops.

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    5.

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    Drizzle with the olive oil.

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    6.

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    Sprinkle salt and pepper over each one.

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    7.

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    Using a pair of tongs, place on a grill over medium to high heat.

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    8.

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    Cook 3-4 minutes on each side.

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    9.

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    They are done when the prosciutto is a light brown crisp and the scallops are slightly golden (see photo).

* Per serving · 4 servings · Values may vary.

No additional tips available.