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

    Average Rating:

    3 Total Reviews

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    • on February 11, 2011

      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!!

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    • on October 03, 2010

      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!

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    • on December 14, 2009

      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.

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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
    Total Fat 12.5 g
    Saturated Fat 4.7 g
    Cholesterol 56.1 mg
    Sodium 1006.6 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 1.8 g
    Sugars 0.5 g
    Protein 22.9 g

    The following items or measurements are not included:

    sweet vermouth

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