This might be a really good recipe. I subbed parsley flakes (1T.) for fresh (3T.) and it made it quite bitter. I may try it again with the fresh.
Scallop Piccata with Sautéed Spinach
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
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Amount per serving
- Calories: 275
- Fat: 13.1g
- Saturated fat: 4.2g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 2.5g
- Protein: 30.9g
- Carbohydrate: 8.3g
- Fiber: 1.8g
- Cholesterol: 71mg
- Iron: 2.8mg
- Sodium: 607mg
- Calcium: 122mg
- 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; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
Serve on a bed of angel hair pasta, linguine, or brown rice, if desired.
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