Scallop Piccata With Sauteed Spinach

Made This Recipe? Add Your Photo

Total Time
25mins
Prep
10 mins
Cook
15 mins

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!

Skip to Next Recipe

Ingredients

Nutrition

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.