Scallop Piccata With Sauteed Spinach

• 1 1/2 lbs sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 5 teaspoons extra virgin olive oil, devided
• 1 garlic clove, chopped (I use 6)
• 1/2 cup sweet vermouth
• 3 tablespoons parsley, fresh chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• 4 teaspoons capers
• 10 ounces Baby Spinach, fresh

1. 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.
2. 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.
3. 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.

scallops, salt, black pepper, extra virgin olive oil, garlic, sweet vermouth, parsley, lemon juice, butter, capers

Taken from www.food.com/recipe/scallop-piccata-with-sauteed-spinach-397880 (may not work)