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Scallop Piccata with Sautéed Spinach

Fresh, light sea scallops served over a bed of wilted spinach makes for a healthy meal!
Course: Main
Author: Kristi


  • 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.


For this recipe, I used frozen sea scallops that were thawed prior to cooking.