Ingredients
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
Preparation
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.
