June 7th, 2012
Recipes by Paula Bowman
Preheat grill to medium-high. Soak 6 wooden skewers in water for 30 minutes (to avoid charring on the grill).
Place 1 slice prosciutto on flat surface and top with basil leaf. Place 1 scallop on top and wrap around flat surfaces of scallop. Continue with remaining scallops. Thread 2 scallops onto each skewer running through prosciutto and set aside. Scallops can be prepared p to this stage, covered and refrigerated for up to 3 hours.
Brush scallops with olive oil and place on grill and cook until prosciutto is crispy and scallop is firm, about 7 to 8 minutes.
Divide greens among 6 plates and place 1 scallop skewer on top. Lightly squeeze lemon juice over each plate, drizzle with a little olive oil and serve.
91 calories, 6 g fat, 24 mg calcium, 323 mg sodium, 2 g carbohydrates, 1 g fibre, 8 g protein. Excellent source of vitamin A.