Sea Scallops Wrapped In Prosciutto Sprigged With Rosemary

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 2 lbs sea scallops
• 1/2 lb prosciutto, sliced thin
• rosemary sprig
• olive oil
• garlic salt
• black pepper
• butter

Recipe

• 1 fully thaw out your scallops and remove the "muscle' from each one . you cant miss them , its a little piece thats always on them . feel around it and you will get it .
• 2 pat dry each scallop before you begin to wrap them . once dry , take a slice of the prosiutto and wrap the sides (not the top and bottom) of the scallop and use the rosemary sprig to skewer them together . remove as many leaves off the sprig as needed to get it thru the scallop .
• 3 once they are all sprigged , place them in a tin and baste each one with olive oil and season each one with the garlic salt and black pepper .
• 4 when grilling these , make sure you use a special grid so they dont fall thru the grates or stick to them either.
• 5 the key thing to remember with this recipe is not to keep turning or opening the lid . remember what i always say when bbqn' . if you are lookin , you arent cookin' . keep them over medium heat and only turn them twice .
• 6 the easiest way to determine if they are ready to be turned is if they feel like they dont want to come off , they arent ready to . when they are ready to be turned over , they will not stick to the grille .
• 7 be sure to baste them with some melted butter one you turn them over . let the grille do the work and dont over cook them b/c they will be like rubber. you want them to be tender and juicy so dont be alarmed if you see a milkey residue on the grate .
• 8 in total a 2lb bag should yeild about 20-25 scallops so they should take about 15 - 20 minutes on the grille .