Scallop Piccata With Sauteed Spinach

Ingredients

• 1 1/2 lbs sea scallops (about 12)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1-2 pinch crushed red pepper flakes (optional)
• 5 teaspoons canola oil, divided
• 1 garlic clove, chopped
• 1/2 cup vermouth
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice (not the bottled stuff, please!)
• 2 tablespoons butter
• 4 teaspoons capers

• 1 (10 ounce) package fresh baby spinach

Directions

1. 1

   Heat a large cast-iron skillet over high heat.

2. 2

   Pat scallops dry with paper towels.

3. 3

   Sprinkle salt and freshly ground pepper over scallops.

4. 4

   Add 1 tablespoon canola oil to pan; swirl to coat; add scallops; cook 2 minutes on each side or until browned and done.

5. 5

   Remove from pan; keep warm.

6. 6

   Reduce heat to medium.

7. 7

   Add chopped garlic to pan; cook 10 seconds.

8. 8

   Add vermouth (off the fire), scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half.

9. 9

   Remove from heat.

10. 10

    Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts.

11. 11

    Pour sauce in a bowl.

12. 12

    Heat remaining 2 teaspoons oil in pan over medium-high heat.

13. 13

    Add spinach; sauté 30 seconds or until spinach almost wilts.

14. 14

    Drizzle sauce over scallops; serve with spinach.

15. 15

    E N J O Y!