This rich, buttery Scallop Piccata with Sauteed Spinach swims in a rich caper wine sauce. You will love this low calorie, low fat, super easy weekday recipe!
With all your crazy talk of healthy eating this new year, I knew I had to get on board.
And, since I’m such a hugefan of spinach (a superfood!) convincing me to jump on the health band-wagon this year was really easy. So, when I saw this recipe on the home page of My Recipes (a.k.a. Cooking Light), it was fate.
But… (and this is a BIG but!)…, convincing me to try sea scallops for only the 2nd time in my life, was not such an easy sell. Yikes…scary!
Yet, with the new year, I said I’d try new things. Which includes re-trying things.
And, I am sssooo glad I did! It was a world of difference.
You know the two tricks?
- Rinse them really well under cold water before cooking
- Don’t overcook them (or they’ll get rubber-y)
That way, you get rid of the fishy-ness and you’ll be left with nothing but good, high protein, low-fat and mild tasting meat.
With the mellow flavor of the scallops absorbing the rich, buttery, caper wine sauce, you will love this low calorie, low fat, super easy weekday recipe.
Just get all your ingredients at the ready. Because the last flash in the pan goes fast!
And, once everything’s done, put it all together. This is before the sauce.
I think I’ll be re-trying many more recipes that were on the do-not-make list this year!
Scallop Piccata with Sautéed Spinach
- 1 to 1 and 1/2 pounds sea scallops or 1 (12-ounce package frozen then thawed)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 teaspoons canola oil divided
- 2 teaspoons coarsely chopped garlic
- 1/2 cup vermouth or dry white wine
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 4 teaspoons capers
- 1 10-ounce package fresh baby spinach
- Heat a large skillet over high heat. Rinse and pat dry scallops with paper towels; then sprinkle with salt and freshly ground pepper. Add 1 tablespoon of canola oil to pan; swirl to coat. Add scallops; cook 2 to 3 minutes on each side or until browned and done. Remove from pan; keep warm.
- Reduce heat to medium. Add chopped garlic to pan and cook 10 seconds. Add vermouth, and scrape pan to loosen browned bits; cook an additional 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.
- Heat remaining 2 teaspoons oil in pan over medium-high heat. Add spinach and sauté 30 seconds to 1 minute or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
Recipe adapted from Cooking Light My Recipes.