Rosemary-Grilled Scallops

Ingredients

• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    199 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 18 grams protein; 37 milligrams cholesterol; 833 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 appetizer servings or 4 main course servings

Preparation

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

30 minutes