Prosciutto Wrapped Scallops with Spinach

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. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese.

Nutrition Information

234 Calories

38g Carbohydrates

10g Protein

763mg Potassium

6g Fiber

11g Sugar

Ingredients

12 large dry sea scallops, (about 1 pound; see Note)
¼ teaspoon lemon pepper
1 1/4 ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips
3 tablespoons extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
Freshly ground pepper, to taste
12 ounces baby spinach