Prosciutto Wrapped Scallops with Citrus Baby Spinach

1. 1

   Place rack in upper third of oven, preheat broiler.

2. 2

   Spray a large baking sheet with cooking spray.

3. 3

   Pat scallops dry and sprinkle both sides with lemon pepper.

4. 4

   Wrap 1 piece of prosciutto around each scallop.

5. 5

   Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and arrange on the prepared baking sheet.

6. 6

   Broil until just cooked through, 5 to 7 minutes.

7. 7

   Meanwhile, add oil, lemon zest, lemon juice, salt and pepper in a medium bowl and whisk until well blended.

8. 8

   Reserve 1 tablespoon vinaigrette in a small bowl.

9. 9

   Add spinach in a colander and rinse under cold water.

10. 10

    Heat a large skillet over medium heat.

11. 11

    When hot, stir in handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, about 2 minutes.

12. 12

    Drain the spinach and add to the medium bowl, toss to coat with the vinaigrette.

13. 13

    Divide the spinach among 4 plates and top 3 scallops on each portion.

14. 14

    Drizzle reserved vinaigrette with reserved vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.