Scallop Piccata with Sautéed Spinach

41 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Yield
4 servings (serving size: 1/3 cup spinach, 3 scallops, and 1 1/2 tablespoons sauce)
By Ivy Manning
November 2009
RECIPE BY Cooking Light

Serve these quick-cooking scallops over a bed of whole-grain pasta or brown rice for a filling (and impressive!) meal.

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

Nutritional Information

  • 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

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.

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Ratings & Reviews

Chate64's Review

agrrecipes
March 15, 2014
FABULOUS and very quick to make!

AdeleD's Review

claret
January 07, 2014
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

Patricia77
January 07, 2014
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

MagpieCook
January 07, 2014
Not only good but can put together fast.

springhilllad's Review

Sandy999
September 02, 2013
Excellent taste. Used fettuccine pasta. Otherwise followed recipe as written.

ksutton99's Review

Susan1947
July 31, 2013
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

doodles
April 24, 2013
N/A

claudia3077's Review

kcnkate
February 28, 2013
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

cynthiajessop
February 04, 2013
N/A

JulieRae97's Review

claudia3077
December 19, 2012
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.