Tuesday, January 8, 2013

Scallop Piccata with Sautéed Spinach

This week I found a recipe featured on My Recipes that I thought the family would enjoy.  I am not a sea food eater or cook so I like to toss them a curve ball from time to time and fix them something that is not based on my food preferences.  This recipe is originally from Cooking Light - November 2009.  I served the Scallops and Spinach over angel hair pasta.  The recipe is definitely a keeper.

Scallop Piccata with Sautéed Spinach

1 1/2 pounds sea scallops (about 12)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 teaspoons canola oil, divided
1 garlic clove, chopped
1/2 cup vermouth
3 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons butter
4 teaspoons capers
1 (10-ounce) package fresh baby spinach
1 package angel hair pasta (optional)

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. 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 oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

Note: Serve on a bed of angel hair pasta, linguine, or brown rice, if desired.

My Recipes:  http://www.myrecipes.com

Cooking Light:  http://www.cookinglight.com

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