Scallop Piccata with Sautéed Spinach

  • jrobink Posted: 02/19/10
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    J: Use dry vermouth, which is similar to white wine. The only use I know of for sweet vermouth is in some cocktails [such as Manhattens], although there may be other use.

  • carolfitz Posted: 06/25/10
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    Reduced the vermouth/garlic in advance, ready to add to the skillet to finish the sauce. Doubled the spinach & plated over small portion of fresh linguine. Quick weekday supper.

  • veryslowcook Posted: 06/17/10
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    Nice, light recipe. Used bay scallops cooked for 2 min total. Served scallops and sauce over orzo.

  • lksmithnj Posted: 02/14/11
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    Very quick and very elegant, and impressive for company. I followed the basic recipe but served the scallops over a white/wild rice pilaf to which I added toasted pine nuts. I might try a dry white wine next time; vermouth is a tad salty. To another reviewer's question about sweet vermouth...try basting oven roasted baby back ribs with it. (Can I say mention here that recipe comes from Silver Palate ???)

  • jazzwood Posted: 10/30/09
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    Light flavors. I cut the recipe in half to serve two. Must have all ingredients ready to go as the preparation moves quickly. Served with whole wheat angel hair pasta.

  • MagpieCook Posted: 02/14/11
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    Made with wine instead of vermouth. Excellent! Also, to Recovering AA: I used chicken broth when making for my AA relative. It lacks the complexity of vermouth or dry white wine, but I thought it was still an excellent dish.

  • Jocilyn Posted: 01/04/10
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    I used the small scallops and it still came out great.

  • azlall2 Posted: 11/08/09
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    Easy and excellent as inspiration, but I did make changes. I used shrimp instead of scallops; I used 1/2 tsp salt vs 1/4 tsp directed; I used 3 cloves of garlic vs 1; I substituted pine nuts for the capers. I ate it on the bed of spinach, and my husband had his over spaghetti. A very easy pantry meal, but with complex flavors.

  • kcnkate Posted: 11/02/09
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    Absolutely delicious! The scallops were perfectly seared and it tasted like something you would get at a restaurant. I used white wine instead of vermouth and loved the results.

  • abbygirl Posted: 02/09/11
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    Thoroughly enjoyed this meal! I would do this one again!!

  • Capellla Posted: 02/03/10
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    This was amazing! We loved it! We followed the recipe exactly except we doubled the garlic. The recipe isn't very clear about what to do with the scallop 'juice' after you cook the scallops, but we left it in the pan, and it was definitely the way to go. We served over angle hair pasta as recommended. Yummy and quick!

  • doodles Posted: 02/06/11
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    Good solid recipe, but family did not really care for it.

  • JackieRPh Posted: 02/20/10
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    We absolutely loved this recipe! It is restaurant quality and easy to make if you have everything you need measured and prepared before you heat the skillet. The flavor is rich without being cloying. I made it exactly as written and will make it again!

  • agrrecipes Posted: 02/16/11
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    Love this recipe! Easy way to impress my wife! To the previous reviewer looking for a non-alcoholic substitute for vermouth- try non-alcoholic sweet wine, apple or grape juice or balsamic vinegar. Here's a site with lots of great alcohol substitution ideas: http://homecooking.about.com/library/archive/blalcohol6.htm

  • Janet19 Posted: 02/19/10
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    Help, Should I use dry vermouth or sweet vermouth? Thanks

  • jpmoyer Posted: 11/23/09
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    I loved this dish. The flavors worked well together and I would describe this meal as very savory, and elegant, too! This is a new favorite pasta dish for me.

  • momaly Posted: 11/21/09
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    This was easy, quick and delicious. I omitted the capers and put the scallops and spinach over spaghetti squash instead of pasta. A meal for company or family. Will definitely make it again.

  • pegwoodscurran Posted: 02/20/10
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    Any suggestions for replacing the vermouth? Recovering AA. Thanks

  • coco715 Posted: 12/02/09
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    Wonderful recipe! This is perfect for a quick, but nice weeknight dinner. It is one of my favorite fast and easy recipes. Definitely will make often

  • cynthiajessop Posted: 01/11/11
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    Absolutely delicious! I substituted white wine for the vermouth but it was still wonderful. I will make it again!!

  • aebrunin Posted: 02/20/10
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    Awesome recipe! We added half and half to the piccata to make it not such a "cooking light" recipe and used baby scallops because we have young kids and even they liked it, amazing!

  • Galadriel256 Posted: 02/19/10
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    Excellent recipe! I would double the spinach as it does wilt down to almost enough for two people, instead of four. Dry vermouth is the way to go, and be sure to keep an eye on the garlic as it browns in only a few seconds. I used 2 cloves of garlic instead of 1 as I enjoy the richness it contributes to the sauce. Will definitely make this again -- great with chilled riesling and garlic bread. Thanks for a fantastic recipe!

  • Susan1947 Posted: 03/03/10
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    I halved for hubby and self; definitely would do this for a company dish! Added more garlic(can never be too much) and used a mixture of fresh cilantro & dried parsley, due to no fresh on hand. worked great!

  • Sandy999 Posted: 08/30/11
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    Very quick, easy and tasty.

  • CLAUDIAOWEN Posted: 09/13/11
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    A wonderful recipe for the Picatta sauce. I would use it on any white or shell fish recipe, serve it with rice or pasta ans the spinach. Worthy of a special occasion but easy enough to serve on a Tuesday night at home!

  • KelleyHepler Posted: 09/26/11
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    This was very good, I made it with Grouper, because the store didn't have any large scallops, and it was incredible! I would serve to company and day.

  • vactnqnx6 Posted: 01/14/12
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    Fast and yummy. Good flavor combo with the sour capers, sweet scallops and mellow spinach. Made it for a family meal on a Friday night before going out.

  • Tacoma Posted: 01/21/12
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    Simple and easy and came out great and loved the sauteed spinach too!

  • springhilllad Posted: 09/02/13
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    Excellent taste. Used fettuccine pasta. Otherwise followed recipe as written.

  • claudia3077 Posted: 02/28/13
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    Love it, except that I used an extra garlic, because I love garlic. I have never used vermouth to cook, I wa skeptical but my God best scallop recipe so far! ( I only cooked the spinach and scallops omitted the rice)

  • JulieRae97 Posted: 12/19/12
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    This was good. I think next time I will slowly wilt the spinach over low heat, and not use any oil with the spinach, then serve it as a warm spinach salad, as the spinach really compliments the scallops when mixed together. Plus fewer carbs without pasta or rice.

  • claret Posted: 01/07/14
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    Good quick pretty dish w many possible variations. To AA: unless you just dont want cooking wine in the house, bear in mind the alcohol cooks off as you reduce the sauce.

  • ksutton99 Posted: 07/31/13
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    This is a regular at our house. Love the flavors and I cook it exactly as written with the exception that I add more spinach as it wilts down so much and want to keep the spinach/scallop ratio the same. Be sure to dry the scallops before cooking to get a good sear. We use rice instead of pasta, personal preference.

  • Patricia77 Posted: 01/07/14
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    Not only good but can put together fast.

  • AdeleD Posted: 01/07/14
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    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.

  • Chate64 Posted: 03/15/14
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    FABULOUS and very quick to make!

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