Ingredients
24 sea scallops, per person, depending on size
24 cubes firm watermelon, about the same size as scallops, per person
½ cup basil leaves, large
8 slices prosciutto
¼ cup lemon juice, for sprinkling
Preparation
Start with a piece of prosciutto place on the end of the skewer.
Place a watermelon cube on skewer with a basil leaf and pierce the piece of prosciutto with the skewer.
Continue by adding a scallop.
Repeat until kabob is completed.
Place kabobs in container and sprinkle with lemon juice.
Place over medium flame, turning until scallop is firm.
