Scallop Piccata

Scallop Piccata


    1 ½ pounds sea scallops (about 12)

    ¼ teaspoon salt

    ¼ teaspoon freshly ground black pepper

    5 teaspoons canola oil, divided

    1 garlic clove, chopped

    ½ 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


    Step 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.

    Step 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.

    Step 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.

Serve on a bed of angel hair pasta or linguine,

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