Scallop Piccata With Sauteed Spinach Recipe

Name: Scallop Piccata With Sauteed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs sea scallops, 1/4 teaspoon salt, 1/4 teaspoon black pepper, freshly ground, 5 teaspoons extra virgin olive oil, devided, and more.

Yes, Scallop Piccata With Sauteed Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Piccata With Sauteed Spinach

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