Ingredients

• 12 large dry sea scallops, (about 1 pound; see Note)
• 1/4 teaspoon lemon pepper
• 1 1/4 ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips
• 3 tablespoon extra-virgin olive oil
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 12 ounces baby spinach

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Cooking Directions

Step 1

Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.

Step 2

Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 piece of prosciutto around each scallop. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.

Step 3

Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.

Step 4

Place spinach in a colander and rinse under cold water. Heat a large skillet over medium heat. When hot, add handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, 2 to 3 minutes. Drain the spinach and add to the medium bowl; toss to coat with the vinaigrette. Divide the spinach among 4 plates and top each portion with 3 scallops. Drizzle the scallops with the reserved vinaigrette.