Prosciutto-Wrapped Scallops with Spinach
From EatingWell: 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.
- 12 large dry sea scallops, (about 1 pound; see Note)
- 1/4 teaspoon lemon pepper
- 1 1/4 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
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 12 ounces baby spinach
You Might Also Like
- Place rack in upper third of oven; preheat broiler. Coat 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 place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.
- Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.
- 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.
Tips & Notes
- Make Ahead Tip: 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.
Per serving: 239 calories; 14 g fat (3 g sat, 8 g mono); 47 mg cholesterol; 6 g carbohydrates; 23 g protein; 2 g fiber; 620 mg sodium; 782 mg potassium.
Nutrition Bonus: Vitamin A (100% daily value), Magnesium (31% dv), Folate & Vitamin C (30% dv), Potassium (22% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 3 very lean meat, 2 fat
More From EatingWell
Make cooking Thanksgiving dinner easier with these simple...
If hungry guests are on their way for Thanksgiving dinner,...
These healthy, flavorful Thanksgiving side dishes are...
Use wild rice in a variety of healthy side dishes, including...
One of the most iconic fall vegetables, squash is a versatile...
Sauces and relishes provide the sweet or savory flavor...
Tender, sweet and just a little nutty, Brussels sprouts add a...
Apple pie is a favorite fall dessert and pumpkin pie is an...
There's nothing more enticing than walking into the kitchen...
If you have celiac disease or are sensitive to gluten, there...
Serve one of these healthy vegetarian main dishes, and you're...
The holiday season is the perfect time to use fresh...
Winter salads can taste like a refreshing start to those...
If you’re looking for a quick and easy appetizer to make for...
Entertaining is made easy with these delicious brunch recipes...
Take the stress out of Thanksgiving with these easy, healthy...
- Ease of Preparation
- Type of Dish
- Main dish, fish/seafood
- Total Time
- 30 minutes or less
- Main Ingredient
- November/December 2007