Scallops with Spinach and Paprika Syrup

Calories: 320 Fat: 10 g Protein: 32 g Carb: 30 g Fiber: 4 g

Scallops with Spinach and Paprika Syrup

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup sugar

  • ¼

    tsp paprika

  • tsp ground red pepper

  • ¼

    cup fresh lemon juice

  • 2

    tsp olive oil, divided

  • lbs jumbo sea scallops

  • ¼

    tsp salt, divided

  • ¼

    tsp ground black pepper

  • 1

    tsp minced fresh garlic

  • 10

    oz fresh baby spinach

  • ¼

    cup nuts, toasted


1. Bring first 4 ingredients to a boil in a saucepan; cook 4 mins or until mixture thickens. Cool slightly. 2. While paprika mixture cooks, heat a large skillet over medium-high heat. Add 1 tsp olive oil to pan; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/8 tsp salt and ground black pepper. Add scallops to pan; cook 2 mins on each side or until done. Remove from pan; keep warm. 3. Add remaining 1 tsp oil and garlic to pan; cook 30 seconds, stirring constantly. Add half of spinach; cook for 1 min., stirring constantly. Add remaining spinach; cook 2 mins or until wilted. Stir in 1/8 tsp salt. 4. Divide spinach mixture evenly among each of 4 plates, and divide scallops evenly among servings. Drizzle paprika mixture evenly over scallops; sprinkle 1 Tbsp nuts over each serving.


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