Prosciutto Wrapped Scallops with Spinach
Ingredients
- 12 large dry sea scallops, (about 1 pound; see Note)
- ¼ 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
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- 12 ounces baby spinach
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