Prosciutto Wrapped Scallops with Citrus Baby Spinach
- 12 large sea scallops dry, about 1 pound
- 1/4 teaspoon lemon pepper
- 1 1/4 ounces prosciutto very thinly sliced, about 3 slices, cut into 12 long strips
- 2 1/2 tablespoons olive oil, or other vegetable oil
- 1 teaspoon lemon zest, freshly grated
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 x black pepper to taste
- 12 ounces baby spinach
DirectionsPlace rack in upper third of oven, preheat broiler.
Spray 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 arrange on the prepared baking sheet.
Broil until just cooked through, 5 to 7 minutes.
Meanwhile, add oil, lemon zest, lemon juice, salt and pepper in a medium bowl and whisk until well blended.
Reserve 1 tablespoon vinaigrette in a small bowl.
Add spinach in a colander and rinse under cold water.
Heat a large skillet over medium heat.
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.
Drain the spinach and add to the medium bowl, toss to coat with the vinaigrette.
Divide the spinach among 4 plates and top 3 scallops on each portion.
Drizzle reserved vinaigrette with reserved vinaigrette.