1 pound Scallop(s)
1 tablespoon Olive oil
1 teaspoon Thyme, dried
1/4 teaspoon Kosher (coarse) salt
1/4 teaspoon Black pepper, fresh ground
8 slice(s) Prosciutto
3 tablespoon(s) Honey
1 tablespoon Lemon juice, fresh
1/4 teaspoon Salt
Combine olive oil, thyme and salt & pepper. Add scallops and toss to coat.
Cut the prosciutto into equal length strips and wrap around the scallops.
Cover and refrigerate for 30 – 60 minutes.
Combine the honey, lemon juice and salt and whisk together. Set aside.
Grill the scallops over high heat for 5 minutes, turning halfway through.
Apply the glaze during the last 2 minutes of grilling. Flip and then add more glaze on the other side.