Scallop Piccata with Sauteed Spinach

This came in my email from My Recipes.com and was originally a Cooking Light recipe from November 2009. This recipe comes together really quickly--don't be put off by the vermouth the alcohol cooks out and it adds a really nice flavor -- would be perfect with cooked orzo as the sauce would have complimented it but we were doing a starch free night. Also angel hair or brown rice were suggested as sides.

Sorry the serving picture looks dark - but it was yummy.

1 1/2 pounds sea scallops (about 12)


1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

5 teaspoons canola oil, divided

1 garlic clove, chopped

1/2 cup vermouth

3 tablespoons chopped fresh parsley

2 tablespoons fresh lemon juice

2 tablespoons butter

4 teaspoons capers

1 (10-ounce) package fresh baby spinach

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops--remember if you are having trouble pulling them to turn then they are not ready--they will release easily when ready to turn over.

Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; 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 oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts.

OK in final picture my spinach is a little toooo wilted but still good-- I am always amazed at how it goes from overflowing to such a small amount after cooked!

I plate the spinach first as my base--then place your scallops and lastly drizzle sauce over scallops (or you  serve with spinach on the side along with a starch)