Login to Save Like

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

Description

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

Recipe.com