Scallop Kabobs with Beets and Prosciutto
Scallops wrapped in prosciutto are combined with sweet baby beets to make these delicious kabobs. If baby beets are not available, use large beets cut into one-inch chunks.
- Yield: Makes 8
Source: Martha Stewart Living, August 2001
- 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 beets; bring to a boil. Reduce heat to simmer; cook until beets are fork tender, about 15 minutes. Remove from heat. Let cool slightly; rub away skins with a paper towel. Cut beets in half, and set aside.
Rinse scallops; pat dry. Wrap 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 juice of 1 lemon over 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 oil as needed to prevent sticking, until cooked through, about 5 minutes, depending on heat of grill. Beets should be soft and slightly charred. Remove from grill; squeeze remaining lemon over skewers. Serve with condiments.