Scallops with Spinach and Paprika Syrup

Yummo! I was extremely pleased with this recipe, courtesy of Cooking Light's April 2011 issue. The flavors and textures made this light meal delightful! I could eat this once a week and would not tire of it; rating: 5/5.

Ingredients:

1/4 cup sugar

1/4 teaspoon paprika

1/8 teaspoon ground red pepper (Cayenne)

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 ounces fresh baby spinach

1/4 cup pine nuts, toasted

In a medium saucepan add sugar...

fresh lemon juice...

Paprika and Cayenne. Bring mixture to a boil and cook for 4 minutes, stirring constantly with a whisk. I turned down the heat to low while I prepared the scallops, spinach and pine nuts.

Add 1 teaspoon olive oil to large skillet and heat on medium-high. Rinse scallops and pat dry with a paper towel. Season with salt and black pepper. Add scallops to skillet and cook for 2 minutes on each side. When scallops are finished cooking set aside. Add 1 teaspoon to the same skillet and then add garlic; cook for 30 seconds and add half of the spinach. Let cook until wilted and add the remaining spinach.

Like always, the spinach really cooks down. If 10 ounces isn't enough feel free to add more spinach (that's what I did). A lot of spinach never hurt Popeye ;) Add 1/8 teaspoon salt.

Roast pine nuts on medium-high heat for 2-3 minutes. Pine nuts are definitely a luxury...the amount pictured was about $4!

Plate spinach and scallops, drizzle with syrup and sprinkle with pine nuts. Enjoy!