Grilled Scallops with Tarragon Vinaigrette

Ingredients

• Olive oil, as required
• 4 thin slices , prosciutto
• 50 ml (1/4 cup) olive oil
• 45 ml (3 tbsp) champagne vinegar
• 1 grey shallot, minced
• 30 ml (2 tbsp fresh tarragon, minced
• 5 ml (1 tsp) dried tomato pesto
• Salt and freshly ground pepper, to taste
• 50 ml (1/4 cup)balsamic vinegar
• 10 ml (2 tsp) sugar
• 24 mediums scallops, trimmed
• 8 wooden skewers, soaked in water for 30 minutes
• 500 ml (2 cups) mesclun (gourmet salad greens)