Beets and scallops are a great, if not unusual combination. These skewers are simple to grill.
- 1½ pound small beets, scrubbed, trimmed and cut into 1 ½” chunks
- 2 sea scallops, cleaned and prepped
- ¼ pound prosciutto, thinly sliced
- 4 sprigs mint
- 2 lemons
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
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.