If baby beets are not available, use large beets cut into 1-inch chunks.

　　

Ingredients

Makes 8

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.