OMG I found my new favorite scallop dish!! Holy moly this is a good one. I didn’t know there was such a thing as paprika syrup, but the sweet and spice works so well with the scallops without masking the natural flavor of them. This would make a perfect appetizer, but we just divided it among the two of use and made a meal out of it!

Scallops with Spinach and Paprika Syrup
(Adapted from Cooking Light April 2011)

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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

Bring first 4 ingredients to a boil in a saucepan; cook 4 minutes or until mixture thickens. Cool slightly.


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.


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.


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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