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INGREDIENTS

12 large dry sea scallops (about 1 pound; see Note)

1/4 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

1/4 teaspoon salt

Freshly ground pepper to taste

12 ounces baby spinach

DIRECTIONS

1. Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.

2. 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 place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.

3. Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.

4. 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.

Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

article courtesy of KitchenDaily.com

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