Sea Scallops Wrapped in Prosciutto | Spinach and Plum Salad

Prep time: 15 minutes Cook time: 10 minutes

per serving: 339 calories; 40 grams protein; 16 grams total fat; 0 grams fiber; 2 grams saturated fat; 6 grams carbohydrates; 81 mgs cholesterol; 540 mgs sodium; 8 WW points plus

5 ingredient Lower Calorie

Sea Scallops Wrapped in Prosciutto


12 large sea scallops

2 teaspoons black pepper

6 slices prosciutto

1/4 cup olive oil


Using your fingers, pull off and discard the small muscle from the side of any scallop that has one. Rinse the scallops under cold water, then blot dry with paper towels.
Place the prosciutto on a cutting board lengthwise. Using a paring knife, cut prosciutto slices in half lengthwise. Season sea scallops with pepper. Place each scallop on a slice of prosciutto and roll up tightly until completely wrapped. Repeat process for all scallops.
Heat the olive oil in a large skillet over high heat. When olive oil is just smoking, place sea scallops carefully in pan and sear evenly on both sides until prosciutto is crisp, approximately 1 1/2 minutes per side. You may need to work in batches, see note below. Note: Do not crowd pan with too many scallops, half of pan should be open to allow scallops to cook at high heat. Repeat process until all scallops are cooked. Remove to a plate lined with paper towels. Serve immediately.

Spinach and Plum Salad


4 fresh plums pitted and cut into wedges

1/2 cucumber peeled and diced

1/2 red onion sliced

1/4 cup prepared poppyseed dressing

4 cups fresh spinach


In a salad bowl, combine plums, spinach, cucumber and red onion. Toss with enough dressing to coat and serve.