Scallop Piccata with Sautéed Spinach

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Serve these quick-cooking scallops over a bed of whole-grain pasta or brown rice for a filling (and impressive!) meal.

Yield:

4 servings (serving size: 1/3 cup spinach, 3 scallops, and 1 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 275
Fat 13.1 g
Satfat 4.2 g
Monofat 5 g
Polyfat 2.5 g
Protein 30.9 g
Carbohydrate 8.3 g
Fiber 1.8 g
Cholesterol 71 mg
Iron 2.8 mg
Sodium 607 mg
Calcium 122 mg

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

Preparation

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; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

Note:

Serve on a bed of angel hair pasta, linguine, or brown rice, if desired.

Ivy Manning,

November 2009