Wednesday, December 16, 2009

Scallop Piccata with Sautéed Spinach

I found this recipe in the Cooking Light  November 2009 magazine.  We have to edit it as we have a lemon allergy in how home.  This recipe is a must and tastes so fantastic.  We place Sautéed Spinach on the bottom, then angel hair posta and then the scallop covered w/ the sauce.  It is also very good all lightly tossed together and then served..  Also we aren't terribly fond of too much Capers so we just add 1/2 of the recommendation and a little splash of the capers juice.

I was new at cooking with a cast iron skillet.  I learned quickky after my first try at this that is is essential to have a nice hot pan.  Once my scallops are done I do remove this from the burner too as I have a gas stove and it made my first stab at this too dark.  Once I get the vermouth in I put it back on at just slightly less than medium heat.

  • 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 or lime juice
  • 2 tablespoons butter
  • 4 teaspoons capers (or 2 tsp with a splash of the caper juice)
  • 1 (10-ounce) package fresh baby spinach
Serve on a bed of angel hair pasta, linguine, or brown rice, if desired. 


  • 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.

  • 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 or lime juice, butter, and capers, stirring until butter melts. Pour sauce in a bowl.
  • 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.

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