Scallop Piccata With Sauteed Spinach

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

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

Recipe

• 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.