Scallop Piccata with Sautéed Spinach

Name: Scallop Piccata with Sautéed Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams package fresh baby spinach; 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 5 teaspoons canola oil, divided; 4 teaspoons capers; 3 Tbsps chopped fresh parsley; 1 garlic clove, chopped; 2 Tbsps fresh lemon juice; 0 teaspoons salt; 680 grams sea scallops (about 12); 118 milliliters vermouth

One serving contains 139 calories, 2g of protein, and 11g of fat. This gluten free and vegetarian recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up salt, vermouth, butter, and a few other things to make it today.

Instructions

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels.

Ingredients you will need

Scallops

Equipment you will use

Paper Towels

Frying Pan

Sprinkle salt and freshly ground pepper over scallops.

Ingredients you will need

Ground Black Pepper

Scallops

Salt

Add 1 tablespoon canola oil to pan; swirl to coat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add scallops; cook 2 minutes on each side or until browned and done.

Ingredients you will need

Scallops

Remove from pan; keep warm.

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Frying Pan

Reduce heat to medium.

Add chopped garlic to pan; cook 10 seconds.

Ingredients you will need

Garlic

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Frying Pan

Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half.

Ingredients you will need

Vermouth

Equipment you will use

Frying Pan

Remove from heat.

Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts.

Ingredients you will need

Lemon Juice

Parsley

Butter

Capers

Pour sauce in a bowl.

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Sauce

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Bowl

Heat remaining 2 teaspoons oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add spinach; saut 30 seconds or until spinach almost wilts.

Ingredients you will need

Spinach

Drizzle sauce over scallops; serve with spinach.

Ingredients you will need

Scallops

Spinach

Sauce

Equipment

Paper Towels

Frying Pan

Bowl

Ingredients

Servings:

283grams

package fresh baby spinach 0teaspoons

freshly ground black pepper 2Tbsps

butter 5teaspoons

canola oil, divided 4teaspoons

capers 3Tbsps

chopped fresh parsley 1

garlic clove, chopped 2Tbsps

fresh lemon juice 0teaspoons

salt 680grams

sea scallops (about 12)118milliliters

vermouth

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.