Rosemary and Prosciutto-Wrapped Scallops on the Grill

Helpful tools: cookie sheet lined with aluminum foil.

1. Place the scallops on the cookie sheet, spaced evenly apart.
2. Gently separate the prosciutto from itself and wrap one piece around the outside of each scallop.
3. Gently push a rosemary sprig through from one side to the next of the scallop to hold the prosciutto in place.
4. Repeat for all of the scallops.
5. Drizzle with the olive oil.
6. Sprinkle salt and pepper over each one.
7. Using a pair of tongs, place on a grill over medium to high heat.
8. Cook 3-4 minutes on each side.
9. They are done when the prosciutto is a light brown crisp and the scallops are slightly golden (see photo).