Scallop Kabobs with Beets & Prosciutto

Name: Scallop Kabobs with Beets & Prosciutto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams beets, scrubbed, trimmed and cut into 1 ½ chunks; 1 Tbsp kosher salt; 2 lemons; 4 sprigs mint; 2 Tbsps extra-virgin olive oil; 1 teaspoon freshly cracked black pepper; 113 grams prosciutto, thinly sliced

Watching your figure? This gluten free, dairy free, and primal recipe has 135 calories, 3g of protein, and 9g of fat per serving. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up beets, kosher salt, prosciutto, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Fill a large pot with cool water.

Ingredients you will need

Water

Equipment you will use

Pot

Add beets; bring to a boil. Reduce heat to simmer; cook until beets are fork tender, but not mushy about 12 minutes.

Ingredients you will need

Beet

Remove from heat.

Let cool slightly; rub away skins with a paper towel. Set aside.Rinse scallops; pat dry. Wrap scallops in a slice of prosciutto, tucking in a mint leaf or two between the scallop and mint. Thread 3 or 4 scallops, alternating with beet, on each of 8 skewers. Squeeze juice of 1 lemon on all sides of the skewers.

Ingredients you will need

Prosciutto

Scallops

Juice

Lemon

Beet

Mint

Wrap

Dry Seasoning Rub

Equipment you will use

Paper Towels

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 more oil as needed to prevent sticking, until barely cooked through, about 5 minutes. The scallops will finish cooking as they rest. The beets should be soft and slightly charred.

Ingredients you will need

Salt And Pepper