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EatingWell
Prosciutto-Wrapped Scallops with Spinach
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
Directions
Tips
Equipment: Four 10-inch metal or bamboo skewers
Tips
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.
Tips
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; protein 17.5g; carbohydrates 6.4g; dietary fiber 1.6g; sugars 0.4g; fat 13.1g; saturated fat 2.9g; cholesterol 36.7mg; vitamin a iu 6868IU; vitamin c 8.5mg; folate 114.6mcg; calcium 97.2mg; iron 2.8mg; magnesium 82.3mg; potassium 543.3mg; sodium 858.2mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 3 lean meat, 2 fat
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