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.