Scallop Piccata with Sautéed Spinach

Ingredients

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

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...

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