Start to finish: 30 minutes
Hands on time: 15 minutes hands on
16 sea scallops (about 1 ½ inches in diameter 1 ¼ pounds)
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma (about 4 ounces)
16 large basil leaves
Preheat the grill to medium
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half crosswise and fold them into strips about 1 ½ 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.)
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.
Start to finish: 1 hour 20 minutes
Hands on time: 20 minutes
Servings: 4 – 6 tall drinks
2 small firm ripe peaches (about 8 ounces), cut into thin slices
1 cup pitted cherries
1 small orange (about 6 ounces), halved and sliced thin
½ cup triple sec or other orange liqueur
1/3 cup superfine granulated sugar*
3 cups chilled dry rose wine (750-ml bottle)
2 cups chilled sparkling water, optional
Stir together peaches, cherries, orange slices, triple sec, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour, stirring occasionally.
Stir in wine and sparkling water, if using, and serve. Note: if you are not going to serve the sangria right away, don’t add the sparkling water.