Scallops with Spinach and Paprika Syrup

  • mandalin Posted: 04/01/11
    Worthy of a Special Occasion

    My boyfriend made this tonite...amazing....best thing I have eaten in years!!

  • sleepless Posted: 04/01/11
    Worthy of a Special Occasion

    I love this recipe. It's quick, easy and delicious. I made a little extra sauce just in case. I ended up over cooking some of the spinach because my skillet wasn't large enough. It's better when it's just wilted. Having it again tonight..can't wait.

  • wendyjoy Posted: 03/18/11
    Worthy of a Special Occasion

    WOW!! This was one of the quickest and most delicious recipes I've ever made. It took less than 15 mins to pull it all together and turned into something I would pay money in a restaurant for. The sauce really makes the dish. I used crushed red pepper flakes vs. ground, halfed the recipe using 6 jumbo sea scallops, left out the pine nuts. A-mazing!

  • carolfitz Posted: 05/15/11
    Worthy of a Special Occasion

    Super-easy with impressive results. Made with leaf spinach, double the amount called for -- 2.5oz per person was too little for us. Lovely presentation, syrup drizzle was a flavor surprise. Recommend you try this without any tweaking.

  • Bellard Posted: 05/15/12
    Worthy of a Special Occasion

    Amazing! Quick, easy & delicious! I will use even more baby spinach next time - so good!

  • lovetherun Posted: 01/18/13
    Worthy of a Special Occasion

    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!

  • KER1117 Posted: 01/17/13
    Worthy of a Special Occasion

    I actually thought the sauce was disgusting. It was overwhelmingly sweet and had an odd texture. I tried it on one bite of scallop and it was even more terrible when combined with that flavor. Luckily I hadn't poured it over the scallops so nothing was ruined. If you do feel the need to make this don't use the full amount of sugar.

advertisement

More From Cooking Light