Scallop Piccata with Sautéed Spinach

Scallop Piccata with Sautéed Spinach
Photo by Randy Mayor

Ingredients

  • 5 teaspoons canola oil, divided
  • 4 teaspoons capers
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley
  • ½ cup vermouth
  • 1 garlic clove, chopped
  • + 4 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 1 (10-ounce) package fresh baby spinach
    • 1 ½ pounds sea scallops (about 12)

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. 2. Reduc...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network