Wash scallops then dry them with a paper towel. Season them with salt, pepper, and the rosemary. Wrap each scallop with Prosciutto Cotto Gran Biscotto Rovagnati and secure them with a cocktail stick.

Bring a sear pan to a heated temperature to brown the scallops not to burn them.

Oil the pan with one spoon of extra virgin olive oil, sear the scallops on both sides for about a minute and a half, then finish it in a 280 degree C (475 F) preheated oven for about 2 minutes.

Serve immediately over 4 slices of grilled apples.

Sprinkle it with the remaining olive oil and if you have a required taste for it add few drops of aged balsamic vinegar on the plate around the scallops.