Ingredients
- 1 1/2 pounds Sea Scallops
- 30 Fresh Rosemary Sprigs (each 3 to 4 inches long)
- 3 ounces Prosciutto, sliced paper thin
- 3 to tablespoons Extra Virgin Olive Oil or Basil Oil
- 1 Lemon, cut in half
- Coarse Salt
- Freshly ground black pepper
Description
Rosemary Grilled Scallops - The Huffington Post
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