Scallop Piccata with Sautéed Spinach
|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 and sprinkle them with salt and freshly ground black pepper. 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 and serve with spinach.
Serving suggestion: Serve on a bed of angel hair pasta or brown rice.
Makes 4 servings
Per serving: 275 calories; 13g total fat; 71mg cholesterol; 607mg sodium; 8g total carbohydrates; 2g dietary fiber; 31g protein;