Rosemary-Grilled Scallops

• 1 1/2 pounds sea scallops (about 30)
• About 30 fresh rosemary sprigs (each 3 to 4 inches long)
• 3 ounces prosciutto, sliced paper thin
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• Coarse salt and freshly ground black pepper

1. Pull off and discard crescent-shaped muscle on side of each scallop that has one.
2. Strip leaves off bottom 2 inches of rosemary sprigs (slide them off with your thumb and forefinger).
3. Reserve leaves, and set sprigs aside.
4. Cut prosciutto into strips just large enough to wrap around scallops (about 1 by 3 inches).
5. Lay a scallop flat on a work surface.
6. Wrap a piece of prosciutto around it.
7. Skewer a rosemary sprig through prosciutto and scallop to other side.
8. Repeat with remaining scallops.
9. Arrange scallops in a baking dish.
10. Drizzle olive oil and lemon juice on both sides, sprinkle with rosemary leaves and season with salt and pepper.
11. (Go easy on salt, as prosciutto is fairly salty.)
12. Marinate for 15 minutes, while you light grill.
13. Set up grill for direct grilling, and preheat to high.
14. Brush and oil grate.
15. Arrange scallops on grate, and grill until just cooked, about 2 minutes a side.
16. Serve at once.

rosemary sprigs, thin, extra virgin olive oil, lemon juice, salt

Taken from cooking.nytimes.com/recipes/7606 (may not work)