- 8 paper-thin slices of Prosciutto
- 16 sea scallops
- Essence 
- 1 tablespoon olive oil
- Melon Relish 
Soak 16 toothpicks in water and preheat the grill to medium-high.
Tear the prosciutto slices in half lengthwise. Wrap each piece of prosciutto around a scallop, securing with a toothpick. Season with Essence and drizzle with olive oil.
Grill scallops and prosciutto for 2 to 3 minutes on each side - take care not to overcook. Remove from the grill.
Once the scallops are cool enough to handle, remove and discard the toothpicks. Serve with the Melon Relish.