Lime Grilled Scallops on Rosemary Skewers

Trim scallops of that tough muscle on the side of any scallops that still have it and place in bowl or plastic bag. (I save the bags you put the veggies in at the super market for this purpose, less to clean and the mess is already bagged for tossing)

Marinade for an hour, no more than an hour and a half. You don't want ceviche.

Trim prosciutto to the height of the scallop and wrap.

Clear the leaves off the rosemary sprig leaving some at the top for garnish and skewer the wrapped scallops 2, 3 or 4 per sprig.

Heat cast iron grilling pan with ribs over medium heat until very hot. (You can use a flat cast iron pan). Lightly oil the ribs or pan bottom with olive oil. (I use a paper towel folded up to about 1" x 3" saturated in a bowl of oil and use tongs to oil the pan) Place a couple of skewers on the hot pan. After 1 minute, turn over and repeat. (You may want to add more oil). After 1 minute repeat on all sides to crisp up the prosciutto. Repeat until you all scallops are done.

Thinly slice the lime (maybe a sprig or 2 of rosemary) and place the grilled scallops on the serving plate.

Enjoy!