Bruce Barone

This meal was so good, I said to Susan, “I am going to give you a bill for $37 when we are finished eating.”

It is based on a recipe in Cooking Light (April 2011). I made two changes. I baked the scallops rather than fried them. I used a smoky paprika from Spain that has a color, flavor and aroma more intense than any other paprika. And I cooked the spinach separately.

This is a dish you do want to make for friends and family!

Baked Scallops with Paprika Syrup and Spinach from Bruce’s Kitchen.

Paprika Syrup

1/4 cup sugar
1/4 teaspoon paprika(I used a wee bit more!)
1/8 teaspoon ground red pepper
1/4 cup fresh lemon juice

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

Scallops

1 pound sea scallops
1/3 cup Panko crumbs
1 tablespoon fresh lemon juice
1 clove garlic, minced
salt & pepper

Combine lemon juice, garlic, salt, pepper, and Panko crumbs. Lightly grease baking dish. Add scallops. Sprinkle Panko mixture on top of scallops. Cook in a 425 pre-heated over for 15 minutes.

Spinach

Stir fry 1 bag baby spinach with 1 clove garlic, minced and 1/4 cup toasted pine nuts.

Divide the spinach among plates. Divide the scallops over spinach. Drizzle paprika syrup evenly over scallops.

Please let me know if you make these and what you think!