Spectacular Scallops

I'm back! I've been meaning to post a Christmas wrap-up, but it seems too daunting somehow, so I just haven't done it yet! However, today I got inspired to post this recipe for you, so I'm back in the game! Christmas wrap-up coming soon (I think).

I haven't cooked in a fairly long time due to family get togethers, traveling, and sheer laziness. I'm not trying to be a food snob (although I probably am), but yesterday Brent and I went out to lunch, and it just wasn't very good. I ordered pasta with shrimp, and it was decidedly average. I was thinking the whole time how I could have made it better. So tonight I decided to try out a recipe from Cooking Light that I have been eyeing for a while. It was similar to what I ate at the restaurant, but with scallops. Brent and I have a rule that we NEVER order scallops at a restaurant. You usually get like two scallops and they are never good. We love cooking scallops at home that we buy frozen from Whole Foods. Simply the best. And way more affordable than ordering them at a restaurant!

I'm not kidding that this was one of the better things I have eaten in my life. It was amazingly good and got rave reviews from both me and my husband (who has discriminating taste). It was also super easy. The recipe can be found at Cooking Light's website, but you can find it below updated with a few changes I made. If you like seafood, try it this week!!!

Scallop Piccata with Sauteed Spinach

Ingredients
1/2 pound spaghetti

1 pound sea scallops (We ALWAYS buy the frozen scallops from Whole Foods - they are called "Whole Catch", and they are AMAZING.)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 teaspoons canola oil, divided

1 tablespoon olive oil
3-4 garlic cloves, chopped
1/2 cup vermouth
3 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons butter
4 teaspoons capers
1 (10-ounce) package fresh baby spinach

Preparation
1. Boil salted water and cook spaghetti as directed on package. When cooked al dente, drain and place in medium bowl.

2. While pasta is cooking, heat a large skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Let scallops sit until seared and brown - do not move them around! Remove from pan and keep warm when seared on both sides.
3. Reduce heat to medium and add 1 T olive oil. Add chopped garlic to pan; cook 1 minute. 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 over pasta in bowl. Toss to coat evenly.
4. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add spinach; sauté one minute or until spinach almost wilts.

5. Place scallops on top of pasta and serve with spinach.

6. Claim "wife of the year" award.