Scallops and Mango Wrapped with Prosciutto with a Dill Cream Glaze

These appetizers are so good with the sweetness of ripe mango and scallops and the salty prosciutto for balance.  I like to buy frozen scallops and thaw them myself.  That way, I know they are fresh and have not been sitting on ice at the store.  You can also use papaya instead of the mango.  I try to make a little assembly line and then put the skewer through them so I can make them quickly.  You can make the scallops the day before, and make the dill sauce the day before, but brush it on right before you broil them.  If you have longer skewers, wrap the ends with foil so they won’t burn under the broiler or grill.  Click here for the recipe….