Prosciutto Wrapped Scallops with Citrus Baby Spinach
.
Ingredients
| 12 | large |
sea scallops
dry, about 1 pound |
* |
| ¼ | teaspoon |
lemon pepper
|
* |
| 1 ¼ | ounces |
prosciutto
very thinly sliced, about 3 slices, cut into 12 long strips |
* |
| 2 ½ | tablespoons |
olive oil
or other vegetable oil |
|
| 1 | teaspoon |
lemon zest
freshly grated |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
* |
| 12 | ounces |
baby spinach
|
* |
Directions
Place rack in upper third of oven, preheat broiler.
Spray a large baking sheet with cooking spray.
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 arrange on the prepared baking sheet.
Broil until just cooked through, 5 to 7 minutes.
Meanwhile, add oil, lemon zest, lemon juice, salt and pepper in a medium bowl and whisk until well blended.
Reserve 1 tablespoon vinaigrette in a small bowl.
Add spinach in a colander and rinse under cold water.
Heat a large skillet over medium heat.
When hot, stir in handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, about 2 minutes.
Drain the spinach and add to the medium bowl, toss to coat with the vinaigrette.
Divide the spinach among 4 plates and top 3 scallops on each portion.
Drizzle reserved vinaigrette with reserved vinaigrette.
Nutrition Facts
Serving Size 13g (0.5 oz)
