Grilled Lemon Prosciutto Scallops

Preheat barbeque for direct grilling to 450-475°F (230-240°C).

Remove the mussel attached to the scallop if it’s not already

done by your fish monger.

Line a tray with paper towel, place scallops on the tray and pat

dry. By removing any excess moisture the scallops will sear and

crisp up on the outside instead of steam on the grill.

Sprinkle scallops with garlic and pepper.

Slice the prosciutto in half lengthwise. Wrap the scallop with

prosciutto around the edge, (so it looks like a drum) leaving

the top and bottom exposed.

Skewer wrapped scallops through the sides and alternate scallops

through the lemon wedges (3 scallops per skewer and 2 lemon

wedges).

Drizzle evenly with olive oil.

Place scallops on the grill. Slide tin foil under exposed

skewers handles to prevent the wood from burning.

Cook scallops for 2 minutes per side. Or until bacon is crisp

and lemons are charred.

Remove scallops from the grill. To serve, drizzle with the

charred lemons for flavor.