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.