Wrap scallops with prosciutto and serve with spinach for a tasty and healthy appetizer. Serve with wild rice and chardonnay to make it a meal.
To make prosciutto-wrapped scallops, place an oven rack in the top third of the oven and preheat the broiler. Spray cooking oil on a large baking sheet.
Pat dry 12 sea scallops that are free of sodium trilophosphate. Sprinkle both sides of each one with lemon pepper. Cut 3 slices of thinly-sliced prosciutto so they form 12 long strips, and wrap each strip around a scallop. Put three each on 10-inch skewers made of bamboo or metal so that the prosciutto is fastened to the scallop. Broil them on the baking sheet for about six minutes until they are just cooked through.
Whisk together 3 tablespoons of extra-virgin olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt and pepper to taste. Set 1 tablespoon of this aside in a small bowl.
Rinse spinach under cold water in a colander. Heat a large pan over medium heat. Add the spinach and cook, stirring, until it begins to wilt. Drain spinach, and add it to the bowl with the oil and lemon mix, tossing to coat it.
Place equal portions of the spinach on four plates. Top each plate with three scallops, and drizzle with the remaining dressing.