Prepare a dual-heat fire in your grill, with a hot fire on one side and a low fire on the other if you're using foil, or a hot fire on one side and a medium-low fire on the other if you're using a griddle. Set a double sheet of aluminum foil over the low-fire side and place the plank on top, or place the plank on top of the griddle over the medium-low fire side. Close the lid and let the plank heat for about 5 minutes.
Meanwhile, slice the prosciutto lengthwise and wrap each scallop with a half slice. Brush with a little olive oil and set them on the hot plank. Set the loaf of bread on the low-heat side of the grill, too, and close the lid. Cook for 15 to 20 minutes, or until the scallops are firm and just opaque.
Meanwhile, to make the aioli, combine all the ingredients in a small bowl and stir to blend.
Spoon 1/4 cup of the aioli onto the center of 4 serving plates. Arrange 3 scallops around the sauce on each plate and garnish with a sprig of basil. Serve with the warm crusty bread.
Oven-planking: Preheat the oven to 400°F. Place the planked scallops and bread in the middle of the oven and reduce the heat to 350°F. Oven-plank for 15 to 20 minutes, or until the scallops are firm and just opaque.
NOTE: With this technique you can use a grill griddle, or you can set aluminum foil over the low-heat side of the fire and place the planks on top of the foil; the foil (or the griddle) protects the planks from burning. These wrapped scallops look like little presents, and they are bursting with flavor and dolloped with fragrant herb aioli. Serve with grilled asparagus topped with some of the sauce.
Reprinted with permission from©Karen Adler and Judith Fertig, 25 Techniques for Planking, published by Harvard Common Press
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