This smells and tastes great. It's a great appetizer you can throw on the grill right before you start cooking up the main dish.
The stuff
- Bunch of scallops
- Prosciutto
- Bunch of rosemary sprigs
- Olive oil
The cooking
- Fire up the grill.
- Drink a beer.
- Wrap scallops with prosciutto, trimming any excess meat.
- Skewer the little buggers with the rosemary sprigs.
- Lightly brush with olive oil.
- Drink a beer.
- Grill the scallops about 2-3 minutes per side or until opaque.
Don't worry if the rosemary flames up, this can be a good thing. If your rosemary didn't burn up, then serve with the rosemary sprigs still in the scallops. If they're burned up, then just pull em out.