Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Laura Zapalowski
Recipe by Cooking Light April 2011

Gallery

Credit: Joseph De Leo; Styling: Thom Driver

Recipe Summary

total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

313 calories; fat 9.5g; saturated fat 0.9g; mono fat 3.3g; poly fat 3.6g; protein 31.5g; carbohydrates 27g; fiber 3.8g; cholesterol 56mg; iron 3.3mg; sodium 535mg; calcium 94mg.
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