By Karen Adler
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Extra info for 25 Essentials: Techniques for Planking
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.
SUGGESTED PLANK: 1 oak or cedar baking plank, soaked in water for at least 1 hour INGREDIENTS 1 pint red grape tomatoes 1 pint yellow teardrop tomatoes 10 to 12 fresh herb sprigs, such as basil, oregano, marjoram, or flat-leaf parsley � cup grated Asiago, Pecorino Romano, or other hard grating cheese Olive oil for drizzling Kosher or sea salt and freshly ground black pepper METHOD Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other. Arrange the tomatoes on the plank.
Keep warm. Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other. For a charcoal grill, soak 1 cup wood chips in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place ½ cup dry wood chips in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place in the back of the grill over direct heat. Clean the clams under cold running water, scraping away the fibrous bits. Discard any with broken shells or shells that won't close.