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  • Serves 4 (2.8 lb)
Scallop Piccata with Sautéed Spinach

Ingredients

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

Nutritional values
Per serving (11 oz)

% Daily Values*
  • Total fat 14.1g 18%
  • Saturated fat 4.7g 24%
  • Protein 39.3g 79%
  • Salt 1,532.7mg 67%
  • Total carbs 15.3g 6%
  • Fiber, total dietary 2.5g 9%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on myrecipes.com
Scallop Piccata with Sautéed Spinach on myrecipes.com
TOTAL -> AAAA2024