Prosciutto-Wrapped Scallops with Spinach

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Prosciutto-Wrapped Scallops with Spinach

Prosciutto-Wrapped Scallops with Spinach

This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It’s more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese.

Serves 4

Prep Time 30 min

Total Time 30 min.

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

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.


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