Scallops with Spinach and Paprika Syrup

Scallops with Spinach and Paprika Syrup Recipe
Photo: Joseph De Leo; Styling: Thom Driver

Yield:

4 servings

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Laura Zapalowski,

April 2011
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