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Prosciutto-Wrapped, Rosemary-Grilled Scallops

kept bygregkulik

Serves 6 to 8 as an appetizer; 4 as a main course.


1-1/2 pounds sea scallops
30 fresh rosemary sprigs (each 3 to 4 inches long)
3 ounces prosciutto, sliced paper thin
for the marinade:
3 to 4 tablespoons extra virgin olive oil or basil oil
1 lemon, cut in half
coarse salt and freshly ground black pepper



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