This is a classic recipe that has been done all over, but I feature it here because it is really good. And a great showcase for my prosciutto. One note about scallops. Do not buy or eat "Wet" scallops! Buy only what are called "Dry" scallops, as they have not been injected with nasty chemicals. Let food alone!
Alchemy Prosciutto Wrapped Scallops
1 # 20-30 (or larger) dry scallops
1/4 pound thin sliced prosciutto
4 whole branches of rosemary
4 tomatillo (husks removed)
3 teeth garlic
1/2 bunch cilantro
1/2 tsp cayenne pepper
1/2 roasted red onion
kosher salt and pepper to taste
Technique: Remove rosemary leaves from 3/4 of the rosemary branch, leaving a few at one end. Wrap scallops with the prosciutto and skewer them on the rosemary branches. Grill very lightly.
Under a broiler, scorch tomatillos, garlic, and onion. Puree in a food processor with seasonings and cilantro. serve warm with skewers.