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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!
      THANKS!

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