Grilled Prosciutto Wrapped Scallops Over Arugula, Pesto Salad

Preheat grill on high heat.

Pat scallops dry. Cut prosciutto into two inch strips (cut parallel with long edge so that the two inch strips are the length of the original slices). Wrap scallops with prosciutto and thread scallops onto skewers (if using wood skewers, be sure to soak for at least an hour before grilling).

Grill scallops over high heat for three minutes on each side. Remove from heat and remove from skewers.

In a large bowl, toss arugula with pesto until leaves are coated.

Plate pesto coated arugula, top with grilled scallops. Spritz with a lemon wedge