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
Prosciutto-Wrapped Scallops With Spinach - The Huffington Post
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