Scallops with Spinach and Paprika Syrup

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!

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.

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

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.

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

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.

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!