Scallop Piccata With Sautéed Spinach

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1 1/2 pounds sea scallops (about 12)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

5 teaspoons canola oil, divided

1 garlic clove, 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

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