Ingredients
1/4 c sugar
1/4 tsp paprika
1/8 tsp ground red pepper
1/4 c fresh lemon juice
2 tsps olive oil, divided
1-1/2 lb jumbo sea scallops
1/4 tsp salt, divided
1/4 tsp black pepper
1 tsp minced fresh garlic
10 oz fresh baby spinach
1/4 c pine nuts, toasted
1 box thin spaghetti
Preparation
Bring 1st 4 ingredients to a boil in a saucepan; cook 4 mins or until mixture thickens. Cool slightly.
Boil water for spaghetti and cook per package.
While paprika mixture cook, heat a large skillet over med hi heat. Add 1 tsp olive oil to pan; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/8 tsp salt and black pepper. Add scallops to pan; cook 2 mins on each side or until done. Remove from pan; keep warm.
Add remaining 1 tsp olive oil and garlic to pan; cook 30 sec, stirring constantly. Add 1/2 of spinach; cook for 1 min, stirring constantly. Add remaining spinach; cook 2 mins or until wilted. Stir in 1/8 tsp salt.
Divide the spinach mixture evenly among each of the 4 plates and divided scallops evenly among servings. Drizzle paprika mixture evenly over scallops; sprinkg 1 T pine nuts over each serving.
