Prosciutto-Wrapped Scallops with Spinach

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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.

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Cook Time:
30 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 12 large dry sea scallops, (about 1 pound; see Note)

  • ¼ 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

  • 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.

Tips

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 Facts (per serving)

214 Calories
13g Fat
6g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 214
% Daily Value *
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 18g 35%
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 37mg 12%
Vitamin A 6868IU 137%
Vitamin C 9mg 9%
Folate 115mcg 29%
Sodium 858mg 37%
Calcium 97mg 7%
Iron 3mg 16%
Magnesium 82mg 20%
Potassium 543mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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