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Scallop Piccata with Sautéed Spinach

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Yield 4 servings (serving size: 1/3 cup spinach, 3 scallops, and 1 1/2 tablespoons sauce)
Serve these quick-cooking scallops over a bed of whole-grain pasta or brown rice for a filling (and impressive!) meal.


  • 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

Nutrition 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

How to Make It

  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.

    Scallop Piccata with Sautéed Spinach
    Photo: Randy Mayor; Styling: Kellie Gerber Kelley
  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.

Cook's Notes

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