Prosciutto-Wrapped Scallops with Spinach

Prosciutto-Wrapped Scallops with Spinach

2 Reviews
From: EatingWell Magazine, November/December 2007

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.

Ingredients 4 servings

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  • 12 large dry sea scallops, (about 1 pound; see Note)
  • ¼ teaspoon lemon pepper
  • 1¼ ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 12 ounces baby spinach


  • Active

  • Ready In

  1. Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.
  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.
  3. Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.
  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.
  • Equipment: Four 10-inch metal or bamboo skewers
  • Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 214 calories; 13 g fat(3 g sat); 2 g fiber; 6 g carbohydrates; 18 g protein; 115 mcg folate; 37 mg cholesterol; 0 g sugars; 0 g added sugars; 6,868 IU vitamin A; 9 mg vitamin C; 97 mg calcium; 3 mg iron; 858 mg sodium; 543 mg potassium
  • Nutrition Bonus: Vitamin A (137% daily value), Folate (29% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat, 2 fat

Reviews 2

September 01, 2010
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By: randi_renee
Absolutely amazing - my husband and I loved this. Instead of broiling, I pan fried the scallops w/a little non-stick cooking spray, and as suggested, served with whole wheat orzo tossed with Parmesan. Once plated, we decided the ingredients complimented each other so well that we mixed everything together (including the spinach). It was like a rich, Italian paella - so delicious!
November 20, 2009
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By: EatingWell User
I made this for the first time last night for my husband and it was super easy and fantastic. I also made proscuitto wrapped shrimp (as they are less expensive) with it and served it with brown rice. Next time we make it I would add a little less lemon and double the spinach.
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