Scallops with Spinach, Paprika and Gewurz Syrup EntréeSeafood This recipe was created by Lu Hughes, AVV Wine Club Director and Direct Sales Manager. – Serves 4 – Ingredients: 1/4 cup sugar 1/4 tsp. paprika 1/8 tsp. red pepper flakes 1/3 cup AVV Gewurz 1/4 cup lemon juice 2 tsp. AVV Olive Oil, divided 1 ½ lbs. jumbo sea scallops 1/4 tsp. salt 1/4 tsp. black pepper 1 tsp. minced fresh garlic 16 oz. baby spinach 1/4 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.