Scallop Kabobs with Beets and Prosciutto

• 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

1. Fill a large saucepan with cold water.
2. Add the beets; bring to a boil.
3. Reduce heat to a simmer; cook until the beets are fork tender, about 15 minutes.
4. Remove from heat.
5. Let cool slightly; rub away the skins with a paper towel.
6. Cut the beets in half, and set aside.
7. Rinse the scallops; pat dry.
8. Wrap the scallops in prosciutto, tucking a leaf or two of mint between prosciutto and scallop.
9. Thread 4 scallops, alternating with beets, on each of 8 skewers.
10. Squeeze the juice of 1 lemon over the skewers.
11. Brush gently with some olive oil, and season with salt and pepper.
12. Arrange the skewers, off direct heat, on a medium-hot grill.
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. The beets should be soft and slightly charred.
15. Remove from the grill; squeeze the remaining lemon over the skewers.

baby beets, mint, lemons, extravirgin olive oil, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/scallop-kabobs-with-beets-and-prosciutto-392697 (may not work)