Scallops with Spinach, Paprika and Gewurz Syrup

This recipe was created by Lu Hughes, AVV Wine Club Director and Direct Sales Manager.

– Serves 4 –

¼ cup sugar
¼ tsp. paprika
¹⁄8 tsp. red pepper flakes
¹⁄³ cup AVV Gewurz
¼ cup lemon juice
2 tsp. AVV Olive Oil, divided
1 ½ lbs. jumbo sea scallops
¼ tsp. salt
¼ tsp. black pepper
1 tsp. minced fresh garlic
16 oz. baby spinach
¼ cup pine nuts, toasted

Method of Preparation:
Bring the first five ingredients to a boil in a saucepan; cook 4 minutes or until syrup mixture thickens. Cool slightly.

While Gewurz syrup cooks, heat a large sauté pan over medium-high heat. Add 1 teaspoon olive oil to the pan; swirl to coat. Pat scallops dry with paper towels; sprinkle with ¹⁄8 teaspoon each of salt and pepper. Add scallops to pan; cook 2-3 minutes on each side or until done and nicely browned. Remove scallops from pan; keep warm.

Add 1 teaspoon olive oil and 1 teaspoon 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 each of salt and pepper.

Divide the spinach mixture evenly among each of 4 plates, and divide scallops evenly among servings. Drizzle Gewurz syrup mixture evenly over scallops; sprinkle 1 teaspoon pine nuts over each serving.