Lemon Infused Olive Oil Scallop with Sautéed Spinach Recipe
-1 1/2 pounds sea scallops (about 12)
-3 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-5 teaspoons Sonoma Farm Grape Seed Oil, divided
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1 garlic clove, chopped
-1/2 cup vermouth
-3 tablespoons chopped fresh parsley
-4 teaspoons capers
-1 (10-ounce) package fresh baby spinach
1. 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 grape seed oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; 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, lemon infused olive oil, and capers, stirring. Pour sauce in a bowl.
3. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.