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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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