SCALLOP KABOBS WITH BEETS AND PROSCIUTTO

Scallop Kabobs with Beets and Prosciutto image

Yield Makes 8

Number Of Ingredients 8

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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

Steps:

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.