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Vegetable oil, for the rack
1/2 lb. prosciutto, thinly sliced
2 lbs. sea scallops, rinsed, drained, and muscle removed
Salt and pepper, to taste
1/2 cup extra virgin olive oil or melted butter
1. Preheat grill to high and lightly oil the rack.
2. Cut the prosciutto into narrow strips and srap a strip around the perimeter of each scallop. Secure with a toothpick and season with salt and pepper to taste (be careful not to use too much salt, as the prosciutto is salty).
3. Place the scallops on the hot grill and cook for 2 to 3 minutes per side, basting both sides with the olive oil. When the scallops are white and slightly firm, remove them from the heat and serve.
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