Scallop Piccata With Sauteed Spinach

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!

• Ready In: 25 mins
• Serves: 4
• Yields: 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

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.