Recipe Image

Prosciutto-Wrapped Scallops with Spinach

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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

    • 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

Directions

  • 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.
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