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Ingredients
- 10 to 20 thin slices of prosciutto
- 20 large basil leaves
- 1 1/2 pounds large sea scallops (about 20)
Method
- Soak 10 small wooden skewers in water for 30 minutes.
- Cut prosciutto slices in half crosswise if they are large.
- Put a slice of prosciutto on a flat surface.
- Place a large basil leaf at one end of slice and place a large sea scallop on the leaf.
- Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
- Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.
