Paleo Recipes – Cavegirl Cuisine

Join My Newsletter!

Prosciutto Wrapped Scallops and Garlic Spinach

Prosciutto Wrapped Scallops and Garlic Spinach

This is an amazingly quick and easy meal to fix.

Serves 1 for lunch.  (The trick is to put a basil leaf on each prosciutto slice before wrapping the scallop).

Ingredients

  • • 4 large sea scallops
  • • 4 basil leaves
  • • 4 strips of prosciutto, about an inch wide
  • • 1 teaspoon avocado oil (or preferred oil)
  • • a handful of spinach
  • • 1-2 garlic cloves, minced
  • • 1/2 lemon
  • • 1 tablespoon organic butter or ghee

Directions

  1. With a paper towel, pat down scallops.  Place a basil leaf on a strip of prosciutto and wrap around the side of a scallop.  Do this with all of the scallops.  Set aside.  (I didn't add any seasoning to the scallops in this recipe because the salt from the prosciutto seems to do the trick!).
  2. In a medium skillet, heat oil on medium.  Add spinach and garlic.  Stir lightly for a couple of minutes until spinach is wilted.  Transfer to a plate.
  3. Using the same skillet, raise the temperature to high.  Squeeze lemon into the pan.  Add ghee.  Cook scallops for approximately 2 minutes per side. Transfer to the plate on top of the spinach.
  4. Enjoy!

Ingredients

  • 4 large sea scallops
  • 4 basil leaves
  • 4 strips of prosciutto, about an inch wide
  • 1 teaspoon avocado oil (or preferred oil)
  • a handful of spinach
  • 1-2 garlic cloves, minced
  • 1/2 lemon
  • 1 tablespoon organic butter or ghee

Directions

  1. With a paper towel, pat down scallops.  Place a basil leaf on a strip of prosciutto and wrap around the side of a scallop.  Do this with all of the scallops.  Set aside.  (I didn't add any seasoning to the scallops in this recipe because the salt from the prosciutto seems to do the trick!).
  2. In a medium skillet, heat oil on medium.  Add spinach and garlic.  Stir lightly for a couple of minutes until spinach is wilted.  Transfer to a plate.
  3. Using the same skillet, raise the temperature to high.  Squeeze lemon into the pan.  Add ghee.  Cook scallops for approximately 2 minutes per side. Transfer to the plate on top of the spinach.
  4. Enjoy!
Print Friendly, PDF & EmailPrint Recipe Card