Here we wrap plump and juicy scallops in a bit of mellow prosciutto for a more sophisticated take on bacon-wrapped scallops. Use a better-quality prosciutto for superior flavor--it may cost a bit more but you only need a small amount for this dish.
Equipment: 12 wooden toothpicks or four 10-inch skewers
Ingredient note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
1 medium-fat meat