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 Cooking Light

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Nutritional Information

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

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. 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. 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. 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.

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