Instructions: In a small serving bowl, mix mayonnaise, horseradish sauce, lime juice, 2 tablespoons of dill, pickles and capers. Set aside.

Mist cold grill with olive oil spray and preheat.

Cut prosciutto into 25 pieces and thread onto skewers alternatively with scallops.

Spread olive oil in shallow dish and mix with remaining 1 tablespoon dill. Dip skewers into oil mixture, coating thoroughly. Salt and pepper scallops, to taste.

Grill skewers 1 1/2 to 2 minutes, depending on scallop size. Serve with horseradish sauce.

This recipe yields 4 servings.

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