Scallops wrapped in Prosciutto and Sweet Corn Succotash
1bs pound thin slices prosciutto
2lbs pounds medium scallops
2tbls of extra-virgin olive oil, for drizzling
2 whole lemons, halved, plus 8 lemon wedges for garnish
freshly ground pepper
Preheat grill to high or 400 degrees
Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops.
Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.
If you are using wooden skewers, first soak them in cold water for 30 minutes.
Summer Corn Succotash
1 small onion, chopped
2 tbs avocado oil or olive oil
2 garlic cloves, minced
4 Sweet corn on the cob, kernels cut off and cobs discarded
1 large fresh jalapeño chile, seeded and finely chopped
1 (10-oz) package frozen baby lima beans, thawed
1/2 lb okra, cut into 1/3-inch-thick slices (optional)
3/4 lb cherry tomatoes (1 pint), halved
2 tablespoons cider vinegar, or to taste
1/4 cup chopped fresh basil
1/2lbs mico green or mache salad
Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and toss tomatoes these in the last 3 minutes and cook, stirring, until vegetables are tender about 7 minutes.
Stir in vinegar, basil, and salt and pepper to taste.
Notes: Serve succotash warm, top with 3 - 4 scallops wrapped with prosciutto and drizzle basil or sprinkled fresh on top of each dish.