INGREDIENTS
1/4 cup sugar
1/4 tsp. paprika
1/8 tsp. ground red pepper
1/4 cup fresh lemon juice
2 tsp. olive oil, divided
1 1/2 pounds jumbo sea scallops
1/4 tsp. salt, divided
1/4 tsp. black pepper
1 tsp. minced fresh garlic
1 bag fresh baby spinach
1/4 cup pine nuts, toasted
DIRECTIONS
Bring first 4 ingredients to a boil in a saucepan; cook 4 minutes or until mixture thickens. Cool slightly.
Heat a large skillet over medium-high heat.
Add 1 tsp. olive oil to pan; swirl to coat.
Pat scallops dry; sprinkle with 1/8 tsp. salt and black pepper.
Add scallops to pan; cook 2 minutes on each side.
Remove from pan; keep warm.
Add remaining 1 tsp. oil and garlic to pan; cook 30 seconds, stirring constantly.
Add remaining spinach; cook 2 minutes.
Stir in 1/8 tsp. salt.
Divide the spinach mixture and scallops evenly among 4 plates.
Drizzle paprika mixture evenly over scallops and sprinkle with pine nuts over each serving.
Serves 4.
