We loved this recipe! It's something I'd be happy with in a restaurant. My only problem was that I cooked down the syrup too much, making it hard to drizzle after it had cooled. I think it was really important to toast whatever nuts though. The first time I used walnuts and the second I had the pine nuts. The walnuts were a good sustitute if you don't have pine nuts. Overall, this was great!
Scallops with Spinach and Paprika Syrup
Photo: Joseph De Leo; Styling: Thom Driver
More From Cooking Light
Amount per serving
- Calories: 313
- Fat: 9.5g
- Saturated fat: 0.9g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 3.6g
- Protein: 31.5g
- Carbohydrate: 27g
- Fiber: 3.8g
- Cholesterol: 56mg
- Iron: 3.3mg
- Sodium: 535mg
- Calcium: 94mg
- 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
- 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.
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