"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!"
1 1/2 lbs
black pepper, freshly ground
extra virgin olive oil, devided
garlic clove, chopped
( I use 6)
parsley, fresh chopped
fresh lemon juice
Baby Spinach, fresh
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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Scallop Piccata With Sauteed Spinach (cont.)