Scallop kabobs with beets and prosciutto
Instructions:
If baby beets are not available, use large beets cut into 1-inch chunks. 1 1 / 2 pounds baby beets, scrubbed, tops trimmed 2 pounds sea scallops, muscle removed 1 / 4 pound prosciutto, thinly sliced 4 sprigs fresh mint 2 lemons 2 tablespoons extra-virgin olive oil 1 tablespoon coarse salt 1 teaspoon freshly ground pepper
- Fill a large saucepan with cold water. Add the beets; bring to a boil. Reduce heat to a simmer; cook until the beets are fork tender, about 15 minutes. Remove from heat. Let cool slightly; rub away the skins with a paper towel. Cut the beets in half, and set aside.
- Rinse the scallops; pat dry. Wrap the scallops in prosciutto, tucking a leaf or two of mint between prosciutto and scallop. Thread 4 scallops, alternating with beets, on each of 8 skewers. Squeeze the juice of 1 lemon over the skewers. Brush gently with some olive oil, and season with salt and pepper.
- Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with oil as needed to prevent sticking, until cooked through, about 5 minutes, depending on the heat of the grill. The beets should be soft and slightly charred. Remove from the grill; squeeze the remaining lemon over the skewers.
- MAKES 8