Scallop Piccata With Sautéed Spinach Recipe

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

Servings: persons

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

1
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; cook 2 minutes on each side or until browned and done. Remove from pan; 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 oil in pan over medium-high heat. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
4
Serve on a bed of angel hair pasta, linguine, or brown rice, if desired.

155

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 pounds sea scallops (about 12), 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 5 teaspoons canola oil, divided, and more.

Yes, Scallop Piccata With Sautéed 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 Sautéed Spinach

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