Scallop Piccata With Sauteed Spinach
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 lbs sea scallops
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 5 teaspoons extra virgin olive oil, devided
- 1 garlic clove, chopped (I use 6)
- 1⁄2 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
- 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.
- 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.
- 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.
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Reviews
-
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!!
RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.