SCALLOP PICCATA WITH SAUTEED SPINACH

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Scallop Piccata With Sauteed Spinach image

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!

Provided by RedVinoGirl

Categories     One Dish Meal

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 239.4, Fat 12.6, SaturatedFat 4.7, Cholesterol 56.2, Sodium 1006.7, Carbohydrate 9.2, Fiber 1.8, Sugar 0.5, Protein 22.9

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