Prosciutto-Wrapped, Rosemary-Grilled Scallops

30 fresh rosemary sprigs (each 4 inches long)

3 oz. prosciutto, sliced paper thin

1 1/2 lbs. sea scallops, crescent-shaped membrane removed

3 T. extra-virgin olive oil or basil oil

1 lemon, cut in half

Coarse salt and freshly ground black pepper

Strip leaves off bottom 2 inches of each rosemary sprig, exposing woody stem. Cut prosciutto crosswise into strips just large enough to wrap around scallops, about 3/4 inches by 4 inches.

Lay scallop flat on work surface. Wrap piece of prosciutto around it and skewer rosemary sprig crosswise through prosciutto. Prepare remaining scallops the same way. Arrange scallops on baking dish. Drizzle both sides with olive oil, squeeze lemon juice over them (hold one hand under lemon, fingers closed, to catch seeds), and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Let marinate 15 minutes while you light grill.

Set up grill for direct grilling and preheat to high. Brush and oil grate. Place folded sheet of aluminum foil under tops of rosemary skewers to keep them from burning.

Grill scallops until just cooked, 2 to 3 minutes per side. Serve at once.

Makes 6 appetizer servings or 4 main-course servings.