Scallop Piccata with Sautéed Spinach

Scallop Piccata with Sautéed Spinach
Photo by Randy Mayor

Ingredients

  • 1 ½ pounds sea scallops (about 12)
  • 1 ½ pounds sea scallops (about 12)
  • 1 (10-ounce) package fresh baby spinach
  • 1 (10-ounce) package fresh baby spinach
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • + 15 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 garlic clove, chopped
    • 1 garlic clove, chopped
    • ½ cup vermouth
    • ½ cup vermouth
    • 3 tablespoons chopped fresh parsley
    • 3 tablespoons chopped fresh parsley
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons butter
    • 2 tablespoons butter
    • 4 teaspoons capers
    • 4 teaspoons capers
    • 5 teaspoons canola oil, divided
    • 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...

View full recipe at My Recipes

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