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Scallops with Spinach and Paprika Syrup

Photo: Joseph De Leo; Styling: Thom Driver
Total time 20 mins
Yield 4 servings

Ingredients

  • 1/4 cup sugar
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground red pepper
  • 1/4 cup fresh lemon juice
  • 2 teaspoons olive oil, divided
  • 1 1/2 pounds jumbo sea scallops
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 teaspoon minced fresh garlic
  • 10 ounce fresh baby spinach
  • 1/4 cup pine nuts, toasted

Nutrition Information

  • calories 313
  • fat 9.5 g
  • satfat 0.9 g
  • monofat 3.3 g
  • polyfat 3.6 g
  • protein 31.5 g
  • carbohydrate 27 g
  • fiber 3.8 g
  • cholesterol 56 mg
  • iron 3.3 mg
  • sodium 535 mg
  • calcium 94 mg

How to Make It

  1. Bring first 4 ingredients to a boil in a saucepan; cook 4 minutes or until mixture thickens. Cool slightly.

  2. 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.

  3. 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.

  4. 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.