Prosciutto Wrapped Scallops with Citrus Baby Spinach

Ingredients

• 12 large sea scallops dry
• about 1 pound
• 1/4 teaspoon lemon pepper
• 1 1/4 ounces prosciutto very thinly sliced
• about 3 slices
• cut into 12 long strips
• 2 1/2 tablespoons olive oil or other vegetable oil
• 1 teaspoon lemon zest freshly grated
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 x black pepper to taste
• 12 ounces baby spinach

Instructions

1. Place rack in upper third of oven, preheat broiler.
2. Spray a large baking sheet with cooking spray.
3. Pat scallops dry and sprinkle both sides with lemon pepper.
4. Wrap 1 piece of prosciutto around each scallop.
5. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and arrange on the prepared baking sheet.
6. Broil until just cooked through, 5 to 7 minutes.
7. Meanwhile, add oil, lemon zest, lemon juice, salt and pepper in a medium bowl and whisk until well blended.
8. Reserve 1 tablespoon vinaigrette in a small bowl.
9. Add spinach in a colander and rinse under cold water.
10. Heat a large skillet over medium heat.
11. When hot, stir in handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, about 2 minutes.
12. Drain the spinach and add to the medium bowl, toss to coat with the vinaigrette.
13. Divide the spinach among 4 plates and top 3 scallops on each portion.
14. Drizzle reserved vinaigrette with reserved vinaigrette.