Serves: 4
Total Calories: 270

1 pound large sea scallops (16 scallops)
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 paper-thin slices prosciutto

FOR THE GLAZE:
3 tablespoons honey
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt

2 large Golden Delicious apples

Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Place the scallops in a medium bowl. Add the olive oil, thyme, salt, and pepper. Stir to coat. Cut each prosciutto slice lengthwise into two equal-sized strips and wrap a strip around each scallop. Thread the scallops through their sides onto skewers, four scallops per skewer. Place the skewers on a plate. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

MEANWHILE, MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients.

Peel and core the apples, then cut crosswise into 1/2-inch-thick rings. Grill the apple rings over Direct Medium heat until golden and tender, 4 to 6 minutes, turning once halfway through grilling time. Brush both sides of the apple rings with the glaze and grill for 2 minutes more, turning once halfway through grilling time.

Grill the scallops over Direct Medium heat until just opaque in the center, 4 to 6 minutes, turning once half way through grilling time. Brush with the glaze during the last 1 to 2 minutes of grilling time. Remove the scallops from the grill and serve warm with the apple rings.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 270
Calories from Fat: 43

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