Rosemary Grilled Scallops
1 pound sea scallops, tough tendon removed
2 Tbsp fresh rosemary, finely chopped
4 ounces prosciutto, paper thin slices
3 Tbsp extra virgin olive oil
3 Tbsp lime juice
sea salt, coarse grind
Cut prosciutto into strips large enough to wrap around each scallop – about 1" x 3".
Wrap each scallop with a single piece of prosciutto and thread onto a skewer.
Leave space between each scallop on the skewer.
Arrange the skewers on an appropriately sized shallow tray for the marinating step.
Drizzle olive oil and lime juice on them. Sprinkle the scallops with the fresh rosemary. Marinate for 15 minutes.
Oil the grates of the BBQ grill.
Grill over direct coals, high heat, for about 2 minutes a side, until they are just cooked.
Adapted from The New York Times Seafood Cookbook recipe by Steven Raichlen