Scallop Piccata with Sautéed Spinach

By IVY MANNING 

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

Nutritional Information

How to Make It

Step 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.

Step 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.

Step 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.

Chef’s Notes

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