Cooking With Rania: Antipasto With Scallops And Prosciutto

PITTSBURGH (KDKA) — Rania Harris, of Rania’s Catering, is making Antipasto with Scallops and Prosciutto for our Christmas in July celebration!
Antipasto with Scallops and Prosciutto
Ingredients:1 – 16 oz can artichoke hearts – drained
2-3 large red peppers – roasted and sliced
3 cloves garlic – chopped
1/3 cup olive oil
4 tablespoons balsamic vinegar
1 head Boston or Bibb lettuce
10 green onions – trimmed and left whole
1 ½ pounds marinated grille