Scallop Piccata with Sautéed Spinach

FABULOUS and very quick to make!

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.

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.

Not only good but can put together fast.

Excellent taste. Used fettuccine pasta. Otherwise followed recipe as written.

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.

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)

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.

Simple and easy and came out great and loved the sauteed spinach too!

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.

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.

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!

Very quick, easy and tasty.

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

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 ???)

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.

Thoroughly enjoyed this meal! I would do this one again!!

Good solid recipe, but family did not really care for it.

Absolutely delicious! I substituted white wine for the vermouth but it was still wonderful. I will make it again!!

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.

Nice, light recipe. Used bay scallops cooked for 2 min total. Served scallops and sauce over orzo.

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!

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!

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!

Any suggestions for replacing the vermouth? Recovering AA. Thanks

Help, Should I use dry vermouth or sweet vermouth? Thanks

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!

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.

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!

I used the small scallops and it still came out great.

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

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.

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.

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.

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.

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.