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    You are in: Home / Recipes / Scallop Piccata With Sauteed Spinach Recipe
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    Scallop Piccata With Sauteed Spinach

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    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!

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

    • on February 11, 2011

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scallop Piccata With Sauteed Spinach

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.4
     
    Calories from Fat 113
    47%
    Total Fat 12.5 g
    19%
    Saturated Fat 4.7 g
    23%
    Cholesterol 56.1 mg
    18%
    Sodium 1006.6 mg
    41%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.5 g
    2%
    Protein 22.9 g
    45%

    The following items or measurements are not included:

    sweet vermouth

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