24 ea. prosciutto, sliced thin
6 Tbsp. pesto, prepared
24 ea. Alaska Scallops, 20/30 count
basil for garnish
Lay prosciutto out on a flat surface. One inch from the bottom of each piece add 1 tsp. of pesto. Place a scallop over the pesto, and roll it up in the prosciutto.
On a preheated grill, place the scallop wrap and cook for 1 minute.
Remove to sheet pan, mark side up, cover and refrigerate until needed.
At service, place the sheet pan in a preheated 425°F oven and cook until just heated through, 4-5 minutes.
For Tray Pass:
Drizzle additional pesto on a serving tray, top with the scallops, grill marked side up, garnish with chiffonade of basil.