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Prosciutto-Wrapped Scallops With Spinach

2 faves
Nutrition per serving    (USDA % daily values)
CAL
191
FAT
36%
CHOL
14%
SOD
44%

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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil

1 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon lemon pepper

Freshly ground pepper, to taste

12 ounces baby spinach

12 large dry sea scallops, (about 1 pound; see Note)

1 1/4 ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips

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