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Scallop Piccata with Sauteed Spinach

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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 clove, chopped
  • 1/2 cup vermouth
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • 4 teaspoons capers
  • 1 (10-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; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

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