Scallops with Spinach and Paprika Syrup

By Kplmrm

Total: 20 minutes
Yield: 4 servings


Calories:313
Fat:9.5g (sat 0.9g,mono 3.3g,poly 3.6g)
Protein:31.5g
Carbohydrate:27g
Fiber:3.8g
Cholesterol:56mg
Iron:3.3mg
Sodium:535mg
Calcium:94mg

Ingredients

• 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

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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.