Chicken Piccata.  Veal Piccata.  Pork Piccatta.  Why not Scallop Piccata.  The flavors are classic Mediterranean and easily adaptable to many proteins.  Quick weeknight meal with few ingredients.   Healthy.  Tasty.  The plus column grows.

SCALLOP PICCATA WITH SAUTEED SPINACH

1 1/2 lbs scallops

1/4 tsp salt

1/4 tsp pepper

2 tbsp canola or vegetable oil, divided

1 clove garlic, chopped

1/2 cup white wine

3 tbsp chopped fresh parsley

2 tbsp fresh lemon juice

2 tbsp butter

4 tsp capers

10 ounce package fresh baby spinach

Heat a large skillet over high heat.  Pat scallops dry with paper towels.  Sprinkle salt and pepper over the scallops.  Add 1 tbsp. oil to the pan and swirl to coat.  Add scallops and cook for 2 minutes per side.  Remove from pan and keep warm. 

Reduce heat to medium.  Add garlic to pan and cook about 10 seconds.  Add wine and scrape the bottom to loosen any bits from browning the scallops.  Add parsley, lemon juice, butter and capers, stirring until butter melts.  Pour sauce in a bowl.

Heat remaining tbsp. oil  Add spinach and saute for about 3

0 seconds or until spinach is just wilted.  Drizzle sauce over scallops and serve alongside spinach.