Fully thaw out your scallops and remove the "muscle' from each one . You cant miss them , its a little piece thats always on them . Feel around it and you will get it .
Pat dry each scallop before you begin to wrap them . Once dry , take a slice of the prosiutto and wrap the sides (not the top and bottom) of the scallop and use the rosemary sprig to skewer them together . Remove as many leaves off the sprig as needed to get it thru the scallop .
Once they are all sprigged , place them in a tin and baste each one with olive oil and season each one with the garlic salt and black pepper .
When grilling these , make sure you use a special grid so they dont fall thru the grates or stick to them either.
The key thing to remember with this recipe is NOT to keep turning or opening the lid . Remember what I always say when BBQn' . If you are lookin , you arent cookin' . Keep them over medium heat and only turn them twice .
The easiest way to determine if they are ready to be turned is if they feel like they dont want to come off , they arent ready to . When they are ready to be turned over , they will not stick to the grille .
Be sure to baste them with some melted butter one you turn them over . Let the grille do the work and dont over cook them b/c they will be like rubber. You want them to be tender and juicy so dont be alarmed if you see a milkey residue on the grate .
In total a 2lb bag should yeild about 20-25 scallops so they should take about 15 - 20 minutes on the grille .