Scallop Piccata with Sauteed Spinach
Elevate your seafood dinner with this irresistible Scallop Piccata with Sauteed Spinach recipe—a perfect balance of vibrant flavors and elegant simplicity. Tender, seared sea scallops are bathed in a luscious lemon-caper piccata sauce, made even more indulgent with notes of garlic and dry white wine. Nestled over a bed of garlicky sautéed spinach with a hint of red pepper heat, this dish is as nutritious as it is indulgent. Ready in just 30 minutes, it's a restaurant-quality meal that’s easy to prepare at home. Perfect for date nights or special occasions, this recipe showcases sophisticated flavors while keeping cooking techniques approachable for all skill levels. Garnish with fresh parsley and an extra squeeze of lemon for a bright, gourmet finish!
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Recipe Information
Ingredients
- 12 large Sea scallops
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic
- 0.5 cup Dry white wine
- 0.5 cup Chicken or vegetable broth
- 3 tablespoons Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley
- 8 cups Fresh spinach
- 0.25 teaspoon Red pepper flakes
Instructions
Pat the sea scallops dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Lightly dredge the scallops in the flour, shaking off any excess. Set aside.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the scallops to the hot skillet, ensuring they are spaced apart to avoid steaming. Sear for 2 minutes per side until golden brown. Remove and set aside on a plate.
In the same skillet, reduce the heat to medium and add 2 tablespoons butter and 2 minced cloves of garlic. Cook the garlic for 30 seconds, stirring frequently.
Deglaze the pan by adding the white wine and simmer for 1 minute. Stir in the chicken or vegetable broth, lemon juice, and capers. Cook for 2-3 minutes, allowing the flavors to meld.
Return the scallops to the skillet and gently simmer for 1-2 minutes to warm them through while basting them with the sauce.
In a separate large skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
Add the remaining 2 minced garlic cloves and the red pepper flakes. Cook for 30 seconds, stirring constantly.
Add the fresh spinach to the skillet in batches, allowing it to wilt before adding more. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until all the spinach is wilted, about 3-4 minutes.
Serve the scallops over the sauteed spinach, spooning the piccata sauce generously over the top. Garnish with chopped parsley and additional lemon wedges if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 2.9 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
