Scallop Piccata With Sauteed Spinach

RedVinoGirl's Note:

From Cooking Light. FABULOUS! I was on vacation and was making this but didn't have lemon. Subbed in 6 large tomatoes and served it over angel hair and it was heaven!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0

• 1 ½ lbs sea scallops
• ¼ teaspoon salt
• ¼ teaspoon black pepper , freshly ground
• 5 teaspoons extra virgin olive oil , devided
• 1 garlic clove , chopped (I use 6)
• ½ cup sweet vermouth
• 3 tablespoons parsley , fresh chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• 4 teaspoons capers
• 10 ounces baby spinach , fresh

Directions:

1. Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and 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 EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

Reviews

[Abby Girl]

Excellent recipe....Weight Watchers friendly (7 points)! Restaurant quality...made in less than 20 minutes. This cooks up very fast, so have the ingredients ready before you start cooking. I had my oven on to 250 to keep the scallops warm while making the sauce. I used 2 garlic cloves in the sauce and that was perfect for us. Although the Vermouth was a nice touch, I am sure that you could use white wine as an alternate. I served the scallops over a rice pilaf to pick up all the wonderful juices and capers. Kudos on a great find!!

[mickeydownunder]

Totally Yummy recipe!
DEFINATE keeper for me!
I subbed dry sherry for vermouth, TRUE!!
WOW! Who would think something THIS easy definately looks and tastes restaurant quality too!!
WHOO HOO!
THANKS!

[Olive Owl]

This is so yummy! My roommate made this from her Cooking Light magazine and the flavors were absolutely amazing. I wanted to add this to my Zaar cookbook and am glad to find it posted already :] We had this served over angel hair pasta, but I also think this would taste great over some orzo.