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.
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.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
