3teaspoonsSpanish paprikayou can used smoked paprika, sweet paprika or hot paprika
Instructions
Drain scallops thoroughly and lay out on paper towels to dry further.
15-16 medium scallops
Place frozen spinach in a bowl and microwave until slightly cooked and thoroughly thawed.
20 ounce frozen spinach
Heat 2 tablespoons oil in a skillet and saute chopped onion until golden and caramelized (about 5 min).
4-5 tablespoons olive oil, 1 medium onion
Add garlic and saute for 30 seconds. Add paprika, zest, salt, and nutmeg and stir together. Add heavy cream and cream cheese to skillet and cook over low heat until heated through and thickened a bit (about 3-5 min).
2 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon lemon zest, 1 teaspoon salt, 1/2 teaspoon nutmeg, 3/4 cup heavy whipping cream, 1/4 cup cream cheese
Lower heat and add spinach and heat through (about 3-5 minutes). Sprinkle with parmesan and set aside (covered) while you make the scallops.
1 tablespoon parmesan
In another skillet, heat 2-3 tablespoons oil until smoking (very hot). Make sure scallops are as dry as possible and season with salt, pepper and paprika (can use seasoning of your choice).
1 teaspoon salt, 3 teaspoons Spanish paprika
Place scallops in skillet in a circular pattern starting at bottom of skillet (so you know where you started). Sear for a couple of minute (peek at one of them to make sure the bottom side is brown and seared). With tongs, turn them over in the same pattern as you laid them down.
Cook for only a minute on the flip side and remove to a platter. Serve with still-warm creamed spinach (spinach can be reheated if needed).
Video
Notes
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