Scallop Kabobs with Beets and Prosciutto

1. 1

   Fill a large saucepan with cold water.

2. 2

   Add the beets; bring to a boil.

3. 3

   Reduce heat to a simmer; cook until the beets are fork tender, about 15 minutes.

4. 4

   Remove from heat.

5. 5

   Let cool slightly; rub away the skins with a paper towel.

6. 6

   Cut the beets in half, and set aside.

7. 7

   Rinse the scallops; pat dry.

8. 8

   Wrap the scallops in prosciutto, tucking a leaf or two of mint between prosciutto and scallop.

9. 9

   Thread 4 scallops, alternating with beets, on each of 8 skewers.

10. 10

    Squeeze the juice of 1 lemon over the skewers.

11. 11

    Brush gently with some olive oil, and season with salt and pepper.

12. 12

    Arrange the skewers, off direct heat, on a medium-hot grill.

13. 13

    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.

14. 14

    The beets should be soft and slightly charred.

15. 15

    Remove from the grill; squeeze the remaining lemon over the skewers.

* Per serving · 4 servings · Values may vary.

No additional tips available.