Directions:
- Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and 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 EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.8 Kcal (125 kJ) | ||
| Calories from fat | 10.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Cholesterol | 7.08mg | 2% | |
| Sodium | 118.14mg | 5% | |
| Potassium | 80.08mg | 2% | |
| Total Carbs | 1.39g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 119.84 Kcal (502 kJ) | ||
| Calories from fat | 41.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 2% | |
|---|---|---|---|
| Cholesterol | 28.48mg | 2% | |
| Sodium | 475.13mg | 5% | |
| Potassium | 322.06mg | 2% | |
| Total Carbs | 5.59g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.55g | 1% | |
| Protein | 12.77g | 6% | |
| Vitamin C | 9mg | 4% | |
| Iron | 1.4mg | 2% | |
| Calcium | 32.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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