Scallops with Spinach and Paprika Syrup

Wow, I’m a bit behind today. Work spiraled out of control as it often does on Tuesdays, but now I’m home and ready for a bit of R&R. First thing this morning I drove The Hubs to the airport so he could head to Ohio for yet another business trip. He’s been gone a lot lately, but that is sometimes the way it goes in his line of work. For a while i’ve been trying to make some scallops for dinner (his favorite), but his work travel keeps getting in the way. Last night I finally managed to pull it off before he left. I’m not the hugest scallop fan, but I must say, these were truly fantastic! The Hubs loved the paprika syrup on the spinach so much, he said “if you make spinach like THIS all the time, it would be my favorite food”

Scallops with Spinach and Paprika Syrup recipe from Cooking Light

  • 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

**In all honesty, I had never cooked scallops before, especially not expensive ones from the fish market like the ones I had bought. I did A LOT of reading on the proper way to cook them so I wouldn’t mess them up. I think the main consensus was, the key to well cooked scallops is to make sure they are totally dry before putting them into the pan.

  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.

So anyway, now I’m here by myself for a few days. I’ve got a ton to keep myself busy including lots of boring stuff like client bookkeeping and house cleaning. Don’t worry though, I always find time for the fun stuff as well!



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  1. says

    Oh my. I’ve only had scallops like…once…and they were amazing. I’ve been wanting more ever since, but they are SOOOO pricey where I live.

  2. julie trekker says

    We made this and were sadly disappointed. Guess we’re just traditional, but butter, garlic and lemon seem the best way to go with scallops in this house. Thanks for posting the recipe anyway, just wasn’t for us.

  3. says

    I tried this recipe tonight and it was amazing! I made a couple changes to suit my family. I added shrimp, used escarole instead of spinach because that is what I had in the fridge, and skipped the pine nuts. The syrup is sooooo good! I put the shrimp, scallops and escarole over rice pilaf. Even my kids loved it and they are 5 & 7! Thanks for posting this…I will use it again and again!

  4. Stella says

    Made this recipe tonight after finding it on pinterest. My hubs & I both LOVED it. I didn’t add as much sugar as the recipe called for because i was worried it’d be too sweet for my taste. I also used almonds since I didn’t have pine nuts. It turned out so amazing and we will definitely be making this again! Thanks for sharing!


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