Ingredients
- 12 large dry (about 450g) Sea Scallops
- 1/4 teaspoon Lemon Pepper
- 35 g very thinly sliced (about 3 slices), cut into 12 long strips Prosciutto
- 3 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon freshly grated Lemon Zest
- 1 tablespoon Lemon Juice
- 340 g Baby Spinach
- To taste Salt and Pepper
Directions
This is such an easy and impressive meal. The prosciutto gets a nice crunch to it, but also melts in your mouth. You can serve it over a bed of wilted spinach. Splurge for the better quality Prosciutto di Parma. Don’t forget to soak your wooden skewers in water for about a half an hour so they do not burn on the grill.
Recipe Credit: naturalhealthmag.com.au
Steps
1 Done | Place rack in upper-third of oven and preheat broiler. Coat a large baking sheet with cooking spray. |
2 Done | Pat scallops dry and sprinkle both sides with lemon pepper. Wrap one piece of prosciutto around each scallop. |
3 Done | Thread three scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about six minutes. |
4 Done | Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve one tablespoon vinaigrette in a small bowl. |
5 Done | 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, two to three minutes. |
6 Done | Drain the spinach and add to the medium bowl; toss to coat with the vinaigrette. Divide the spinach among four plates and top each portion with three scallops. |
7 Done | Drizzle the scallops with the reserved vinaigrette. |
