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Photo: Joseph De Leo; Styling: Thom Driver Photo by: Photo: Joseph De Leo; Styling: Thom Driver

Scallops with Spinach and Paprika Syrup

Cooking Light APRIL 2011

  • Yield: 4 servings
  • Total:20 Minutes


  • 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.

Nutritional Information

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

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Scallops with Spinach and Paprika Syrup recipe