Scallop Kabobs with Beets & Prosciutto

Ingredients:

1.5 lb small beets, scrubbed, trimmed and cut into 1 1/2" chunks

2 sea scallops, cleaned and prepped

0.25 lb prosciutto, thinly sliced

4 sprigs mint

2 lemons

2 T extra-virgin olive oil

1 T kosher salt

1 t freshly cracked black pepper

Summary

Yield	Servings
Source	Adapted from Martha Stewart Living
Prep time	30 minutes
Recipe	Fish and Shellfish Seafood Summer
Ingredients	scallops prosciutto olive oil mint lemons beets

Directions

Fill a large pot with cool water. Add beets; bring to a boil. Reduce heat to simmer; cook until beets are fork tender, but not mushy about 12 minutes. Remove from heat. Let cool slightly; rub away skins with a paper towel. Set aside.

Rinse scallops; pat dry. Wrap scallops in a slice of prosciutto, tucking in a mint leaf or two between the scallop and mint. Thread 3 or 4 scallops, alternating with beet, on each of 8 skewers. Squeeze juice of 1 lemon on all sides of the skewers. Brush gently with some olive oil, and season with salt and pepper.

Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with more oil as needed to prevent sticking, until barely cooked through, about 5 minutes. The scallops will finish cooking as they rest. The beets should be soft and slightly charred. Remove from the grill and squeeze with the juice of the remaining lemon.

Notes:

serves 8

Adapted from Martha Stewart Living