Fresh, light sea scallops served over a bed of wilted spinach makes for a healthy meal!
1 to 1and 1/2 pounds sea scallopsor 1 (12-ounce package frozen then thawed)
1/4teaspoonfreshly ground black pepper
2teaspoonscoarsely chopped garlic
1/2cupvermouthor dry white wine
3tablespoonschopped fresh parsley
2tablespoonsfresh lemon juice
110-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.
For this recipe, I used frozen sea scallops that were thawed prior to cooking.