|8 fresh scallops, halved||sea salt and freshly ground black pepper|
|1 tbsp olive oil||8 slices prosciutto, halved|
|juice of 1 lemon|
If using wooden skewers, soak them in cold water for 30 minutes. Preheat the oven to 375 F (190 C). Mix the scallops with the oil and lemon juice, and season with sea salt and black pepper.
Wrap each scallop half in a piece of prosciutto, then thread onto metal or wooden skewers. Carefully put two scallop halves on each skewer, or fewer depending on their size.
Lay the skewers on a baking sheet, and roast in the oven for 5-8 minutes, until the prosciutto starts to crisp. Serve hot with an arugula garnish.
If serving non-meat eaters, omit the prosciutto and cook the scallops for a few minutes less.
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