Friday, January 10, 2014

Scallop Piccata with Sautéed Spinach

Wow, wow, wow! This was so good. Or was it that I was just so hungry? No it was good.
I bought nice big scallops, U/10s. And I cooked them perfectly, was nervous that I would over cook them but did not! The whole wheat pasta was a nice change. It tasted healthy! And the spinach, well I enjoyed it.

From Cooking Light, Scallop Piccata with Sauteed Spinach

Ingredients -
1 1/2 pounds sea scallops (about 12)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 teaspoons canola oil, divided
1 garlic clove, chopped
1/2 cup vermouth
3 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons butter
4 teaspoons capers
1 (10-ounce) package fresh baby spinach

Method -
Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola 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 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; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

Serve over whole wheat linguine.

2 comments:

claudia lamascolo said...

WOW This looks fantastic going to try it!

Catherine said...

Dear Lucia,

This does look wonderful. I sometimes think that too!! was it really that good or was I hungry. My son or daughter will usually tell me which. lol
This does look wonderful and healthy.
Blessings dear. Catherine xo