- Calories 313
- Fat 9.5g
- Satfat 0.9g
- Monofat 3.3g
- Polyfat 3.6g
- Protein 31.5g
- Carbohydrate 27g
- Fiber 3.8g
- Cholesterol 56mg
- Iron 3.3mg
- Sodium 535mg
- Calcium 94mg
Scallops with Spinach and Paprika Syrup
How to Make It
Bring first 4 ingredients to a boil in a saucepan; cook 4 minutes or until mixture thickens. Cool slightly.
While paprika mixture cooks, heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt and black pepper. Add scallops to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.
Add remaining 1 teaspoon oil and garlic to pan; cook 30 seconds, stirring constantly. Add half of spinach; cook for 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted. Stir in 1/8 teaspoon salt.
Divide the spinach mixture evenly among each of 4 plates, and divide scallops evenly among servings. Drizzle paprika mixture evenly over scallops; sprinkle 1 tablespoon pine nuts over each serving.
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