Step #1 Combine scallops & next 4 ingredients in a medium bowl; cover & chill 30 mins.
Step #2 Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact.
Step #3 Soak rosemary sprigs in water in a shallow dish 20 mins.
Step #4 Place 2 rosemary skewers side by side, leaving a small space between.
Step #5 Thread 3 scallops onto bare part of rosemary skewers.
Step #6 Repeat with remaining rosemary & scallops.
Step #7 Grill over medium-high heat 2 to 3 mins on each side.
Step #8 Serve on a bed of basmati rice with lemon slices, if desired.
Step #9 Note: For smoky flavor, cut slices of prosciutto in half lengthwise & wrap 1 piece around each scallop before skewering.
Step #10 Wine note: "Soave Classico by Masi ($9) from Italy would do well here.
Step #11 The rosemary highlights floral notes in the wine, while (if using the prosciutto recipe variation) the prosciutto's saltiness & mild gamey flavors are softened.
Step #12 Often served with seafood, Soave is not overbearing, but food-friendly.
Step #13 "--Franklin Ferguson, Los Angeles, wine director & bar manager, Citrine restaurant, CA.
Enjoy the Diver Scallops Grilled on Rosemary recipe