Grilled Scallops With Basil and Prosciutto

• 10 to 20 thin slices of prosciutto
• 20 large basil leaves
• 1 1/2 pounds large sea scallops (about 20)

1. Soak 10 small wooden skewers in water for 30 minutes.
2. Cut prosciutto slices in half crosswise if they are large.
3. Put a slice of prosciutto on a flat surface.
4. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf.
5. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
6. Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.

thin, basil

Taken from cooking.nytimes.com/recipes/5792 (may not work)