- Calories 275
- Fat 13.1g
- Satfat 4.2g
- Monofat 5g
- Polyfat 2.5g
- Protein 30.9g
- Carbohydrate 8.3g
- Fiber 1.8g
- Cholesterol 71mg
- Iron 2.8mg
- Sodium 607mg
- Calcium 122mg
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.
How to Make It
Step 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.
Step 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.
Step 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.
Chef's Notes
Serve on a bed of angel hair pasta, linguine, or brown rice, if desired.
You May Like
AdeleD's Review
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.
claret's Review
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.
Patricia77's Review
Not only good but can put together fast.
springhilllad's Review
Excellent taste. Used fettuccine pasta. Otherwise followed recipe as written.
ksutton99's Review
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.
Dolorian's Review
N/A
claudia3077's Review
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)
cberk10's Review
N/A
JulieRae97's Review
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.
%20meal.&utm_source=pinterest.com&utm_medium=social&utm_campaign=myrecipes&utm_content=20180820&utm_term=209148){kind=link}
Chate64's Review