Take ten plump scallops, and cut strips from thin slices of prosciutto long enough to wrap right around the outside of each scallop.  Select fresh basil leaves about 1 ½ - 2 cm long, then hold a basil leaf against each scallop, wrapping it into place with the prosciutto, and securing with a toothpick all the way through the scallop, preferably leaving the beautiful rich orange/pink roe on.

Heat 2 tablespoons of olive oil on your hot barbecue grill plate, placing the scallops on.  Sprinkle with a pinch of sea salt and a squeeze of fresh lemon juice.  Cook each side for 1 – 1 ½ minutes.  Just before serving, toss gently on all sides, then serve immediately.