Prosciutto Wrapped Scallops with Citrus Baby Spinach

Prosciutto-wrapped scallops with citrus baby spinach is the date-night starter that eats like something from a white-tablecloth seafood restaurant. Large sea scallops get patted dry, dusted with lemon pepper, wrapped in paper-thin ribbons of salty prosciutto, and threaded three to a skewer. Under the broiler, the prosciutto shrinks and crisps around each scallop like a savory jacket while the scallop inside stays plump and tender.

The bed underneath is just as important. Baby spinach wilts fast in a hot skillet using the rinse water clinging to the leaves for steam, then gets tossed warm with a simple lemon-zest vinaigrette. The citrus oils cut through the rich prosciutto and give the whole plate a bright, peppery finish.

Divide the spinach among four plates, top with three scallops each, and drizzle a spoon of reserved vinaigrette over everything. It’s a first course for special-occasion dinners or a light main for two.

Pro Tips

• Buy dry or dry-packed scallops, not the ones soaked in phosphate solution. Dry scallops sear and broil to a golden crust; wet ones leach water and steam themselves pale.
• Pat the scallops bone-dry with paper towels before wrapping. Any moisture under the prosciutto turns soggy instead of crisping.
• Broil just until the scallops turn opaque at the edges, typically 5 to 6 minutes. Overcooked scallops tighten into rubber fast.

Variations

• Swap prosciutto for thin strips of smoked bacon (precook briefly to render fat) for a smokier bite.
• Use arugula or watercress in place of baby spinach for a sharper peppery base.
• Add a pinch of red pepper flakes to the vinaigrette or a drizzle of chili oil over the finished plate for a spicy lift.