Greek Grilled Scallop Sandwiches

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1/4 cup Greek-style whole-milk yogurt

Pinch of saffron threads, crumbled

1 1/2 teaspoons rice vinegar

Sea salt and freshly ground pepper

1 small black plum, thinly sliced

Extra-virgin olive oil

12 large sea scallops (1 1/4 pounds)

2 thin slices of prosciutto, cut into thin strips

36 pea tendrils (1 cup)

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