Step 1: Prepare the Scallops
Rinse the scallops under cold water and then, most importantly, pat them completely dry with paper towels. A dry surface is essential for getting a good sear. If the small, tough side muscle is still attached to any of the scallops, simply peel it off and discard it.

Step 2: Prepare the Prosciutto and Wrap the Scallops
Lay out the slices of prosciutto. If the slices are very wide, you can cut them in half lengthwise. Take one scallop and wrap a single slice of prosciutto around its circumference, like a belt. The prosciutto should adhere to itself. Don’t wrap it too tightly, just snugly. Repeat with all the scallops.

Step 3: Skewer the Scallops
Carefully thread 3-4 wrapped scallops onto each skewer. Pierce the scallop through the prosciutto on both sides to secure it. This makes them much easier to handle and flip on the grill.

Step 4: Prepare the Grill
Preheat your gas or charcoal grill to medium-high heat (about 400-450°F / 200-230°C). A hot grill is crucial for a quick sear. Clean the grill grates well and brush them with a light coating of olive oil to prevent sticking.

Step 5: Make the Lemon-Garlic Butter
While the grill is preheating, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, and chopped parsley in a small bowl. Set aside.

Step 6: Grill the Scallops
Place the skewered scallops on the hot, oiled grill grates. Grill for 2-3 minutes per side. Do not move them while they are cooking on the first side to allow for beautiful grill marks to form. You are looking for the prosciutto to be crisp and the scallops to be opaque and slightly firm to the touch. Do not overcook! Overcooked scallops become tough and rubbery.

Step 7: Glaze and Serve
Remove the skewers from the grill and place them on a serving platter. Immediately brush the hot scallops generously with the lemon-garlic butter mixture. Season with a pinch of fresh black pepper. Serve immediately.