Heat large skillet over high heat. Pat scallops dry and sprinkle with salt and pepper. Add 1 tbs of canola oil to pan, add scallops and cook on each side for 2 minutes until brown. Remove from pan and keep warm.

Reduce heat to medium, add chopped garlic,cook for 10 seconds. Add vermouth, scrapng pan to get up brown bits. cook 2 minutes or until liquid is reduced by half. Remove from heat, add parlsey, lemon juice, butter and capers.

Cook spinach until almost wilted, place scallops on top and drizzle with sauce.