Scallop Piccata With Sauteed Spinach |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 48 |
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From Cooking Light. FABULOUS! I was on vacation and was making this but didn't have lemon. Subbed in 6 large tomatoes and served it over angel hair and it was heaven! Ingredients:
1 1/2 lbs sea scallops |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
5 teaspoons extra virgin olive oil, devided |
1 garlic clove, chopped (i use 6) |
1/2 cup sweet vermouth |
3 tablespoons parsley, fresh chopped |
2 tablespoons fresh lemon juice |
2 tablespoons butter |
4 teaspoons capers |
10 ounces baby spinach, fresh |
Directions:
1. Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and keep warm.
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. Heat remaining 2 teaspoons EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
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