Last year my husband and I had the lamest New Year's Eve ever. We moved the day before and, after a day of cleaning and unpacking, our eyes were barely open when the ball dropped.
Dan and I vowed to have a better New Year's Eve this year. We're going to make a super-simple, yet super-impressive, dinner for our best friends before we head up the street to a party to ring in the new year.
Here's my pre-party dinner menu (including a main that dish goes oh-so-well with sparkling wine) or check out these other New Year's Eve Menu ideas:
Appetizer: Slow-Roasted Cherry Tomato Bruschetta
Salad: Red & White Salad
Main dish: Prosciutto-Wrapped Scallops with Spinach (recipe follows)
Side dish: Herbed Roasted Potatoes
Dessert: Mini Molten Chocolate Cakes with Mocha Sauce
Prosciutto-Wrapped Scallops with Spinach
This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It's more expensive, but you only need a little for this recipe.
12 large dry sea scallops
1/4 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
1/4 teaspoon salt
Freshly ground pepper to taste
12 ounces baby spinach
1. Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.
2. Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 piece of prosciutto around each scallop. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.
3. Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.
4. Place spinach in a colander and rinse under cold water. Heat a large skillet over medium heat. When hot, add handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, 2 to 3 minutes. Drain the spinach and add to the medium bowl; toss to coat with the vinaigrette. Divide the spinach among 4 plates and top each portion with 3 scallops. Drizzle the scallops with the reserved vinaigrette.
Makes 4 servings.
Per serving: 239 calories; 14 g fat (3 g sat, 8 g mono); 47 mg cholesterol; 6 g carbohydrate; 23 g protein; 2 g fiber; 620 mg sodium; 782 mg potassium. Nutrition bonus: Vitamin A (100% daily value), Magnesium (31% dv), Folate & Vitamin C (30% dv), Potassium (22% dv).
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
Related Links from EatingWell:
Get healthy recipes, health tips, food news and more at EatingWell.com.
- Find recipes for your favorite comfort foods in EatingWell's new book, Comfort Foods Made Healthy.
- Sign up for EatingWell's free weekly newsletters and get healthy recipes, diet tips and nutrition news delivered right to your inbox.
- Get a free trial issue when you subscribe to EatingWell Magazine.