Ingredients
- 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
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.
Nutritional Information
* Amount per serving
* Calories: 313
* Fat: 9.5g
* Saturated fat: 0.9g
* Monounsaturated fat: 3.3g
* Polyunsaturated fat: 3.6g
* Protein: 31.5g
* Carbohydrate: 27g
* Fiber: 3.8g
* Cholesterol: 56mg
* Iron: 3.3mg
* Sodium: 535mg
* Calcium: 94mg