Scallop Piccata with Sauteed Spinach

By t1bishop

Serve on a bed of angel hair pasta, linguine, or brown rice, if desired.

Ingredients

• 1 1/2 pounds sea scallops (about 12)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black
• pepper
• 5 teaspoons canola oil, divided
• 1 garlic dove, chopped
• l/2 cup vermouth
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• 4 teaspoons capers
• 1 (1O-ounce) package fresh baby
• spinach

Details

Servings 4

Preparation

Step 1

1. Heat a large cast-iron skillet over
high heat. Pat scallops dry with paper
towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; keep warm.
2. Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen
browned bits; cook 2 minutes or until
liquid is reduced by half. Remove from
heat. Add parsley, fresh lemon juice,
butter, and capers, stirring until butter melts. Pour sauce in a bowl.
3. Heat remaining 2 teaspoons oil in
pan over medium-high heat. Add spinach;
saute 30 seconds or until spinach
almost wilts. Drizzle sauce over scallops; serve with spinach.