Scallop Piccata with Sautéed Spinach Gluten Free

1½ lbs sea scallops (about 12)
1/4 tsp sea salt
1/4 tsp ground black pepper
5 tsp Vera Jane's Extra-Virgin Olive Oil, divided
1 garlic clove, chopped
1/2 cup vermouth
3 Tbsp fresh parsley, chopped
2 Tbsp fresh lemon juice
2 Tbsp butter
4 tsp capers
(1)10-oz pkg fresh baby spinach

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 Tbsp olive 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 until liquid is reduced by half. Remove from heat. Add parsley, lemon juice, butter, and capers, stirring until butter melts. Pour sauce in a bowl.

Heat remaining 2 tsp olive oil in pan over medium-high heat. Add spinach; sauté 30 seconds until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

Serving suggestion: Serve on a bed of angel hair pasta or brown rice.

Makes 4 servings

Allergy Warning: Contains milk and shellfish