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Prosciutto Wrapped Scallops with Citrus Baby Spinach

Prosciutto Wrapped Scallops with Citrus Baby Spinach Prosciutto Wrapped Scallops with Citrus Baby Spinach Prosciutto Wrapped Scallops with Citrus Baby Spinach














Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 72102% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 148mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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