Citrus-Marinated Scallop And Prosciutto Kebabs

1 tablespoon fresh lemon juice

1 teaspoon freshly grated lemon zest

1 tablespoon fresh orange juice

1 teaspoon freshly grated orange zest

Kosher salt

2 tablespoons extra-virgin olive oil, plus extra for brushing the scallops

16 sea scallops (about 1½ inches in diameter, 1¼ pounds), tough muscle discarded

8 thin slices prosciutto di Parma (about 4 ounces)

16 large basil or sage leaves

Preheat the grill to medium.

In a medium bowl whisk together the lemon juice, lemon zest, orange juice and orange zest with a hefty pinch of salt until the salt has dissolved; whisk in the 2 tablespoons olive oil. Add the scallops and toss until they are well coated. Let them marinate for 8 minutes.

Cut the prosciutto slices in half crosswise and fold them into strips about 1½ inches wide (the same width as the scallops) and 5 inches long. Arrange the strips on a work surface and place a basil leaf in the center of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)

Pat the exposed scallop surfaces dry and brush them lightly with olive oil. Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.

Serves 4

Nutrition information per serving: 220 calories; 96 calories from fat; 11 g fat (2g saturated fat; 0 g trans fat); 65 mg cholesterol; 1,317 mg sodium; 5 g carbohydrates; 0 g fiber; 0 g sugar; 26 g protein.

Sara Moulton