Scallops with Spinach and Paprika Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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