Prosciutto-Wrapped Scallops with Spinach
Source of Recipe
Eating Well Magazine December 2007
Recipe Introduction
Active Time: 30 minutes; Total: 30 minutes
Equipment: 4 - 10 inch metal or bamboo skewers
List of Ingredients
- 12 large dry sea scallops (about 1 lb)
- 1/4 tsp lemon pepper
- 1 1/4 oz very thinly sliced prosciutto (about 3 slices), cut into 12 long strips
- 3 tbsp extra virgin olive oil
- 1 tsp freshly grated lemon zest
- 1 tbsp lemon juice
- 1/4 tsp salt
- Freshly ground pepper to taste
- 12 oz baby spinach
Instructions
- Place rack in upper third of oven; preheat broiler. 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. Thread 3 scallops cross-wise onto each skewer (securing the proscuitto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.
- Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tbs vinaigrette in a small bowl.
- 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, 2 to 3 minutes. 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.
Final Comments
Makes 4 servings.
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