Screaming Martini Scallops Recipes

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SCREAMING MARTINI SCALLOPS



Screaming Martini Scallops image

Large, creamy white sea scallops are cooked at high heat with vermouth and capers. Delicious alone or over pasta! The degree of spiciness can be adjusted with the pepper flakes. Recipe 'as is' is pretty hot!

Provided by Krystal

Categories     Scallop Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon garlic-flavored olive oil
1 ½ teaspoons butter
16 sea scallops, dried well
½ teaspoon onion powder
sea salt and cracked black pepper to taste
⅓ cup dry vermouth
2 tablespoons capers, drained
1 ½ teaspoons red pepper flakes

Steps:

  • Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
  • Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 7.6 g, Cholesterol 101.9 mg, Fat 12.7 g, Fiber 0.9 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 910.2 mg, Sugar 3.6 g

SCREAMING MARTINI SCALLOPS



Screaming Martini Scallops image

Large, creamy white sea scallops are cooked at high heat with vermouth and capers. Delicious alone or over pasta! The degree of spiciness can be adjusted with the pepper flakes. Recipe 'as is' is pretty hot!

Provided by Krystal

Categories     Scallop Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon garlic-flavored olive oil
1 ½ teaspoons butter
16 sea scallops, dried well
½ teaspoon onion powder
sea salt and cracked black pepper to taste
⅓ cup dry vermouth
2 tablespoons capers, drained
1 ½ teaspoons red pepper flakes

Steps:

  • Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
  • Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 7.6 g, Cholesterol 101.9 mg, Fat 12.7 g, Fiber 0.9 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 910.2 mg, Sugar 3.6 g

SCALLOP MARTINIS



Scallop Martinis image

Warning! I have it upon good authority that this recipe just really is NOT GOOD. I posted it in good faith, having loved recipes by Lucy Waverman many times before. But sadly, this is not one that stands the test! Prepare at your peril, it's really no a good recipe. Don't waste your money on the scallops for this one :( Original Intro was: A sexy appetizer served in Martini glasses. Eat the scallops and drink the spicy Martini. Great for a dinner with that special someone, or for a dinner party. Cooking time is marinating time. Another recipe by Lucy Waverman at Food and Drink. I am secretly posting this in honor of my wonderful friend Potsie, he'll find this recipe at some point :)

Provided by Leslie

Categories     Low Cholesterol

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup vodka, good quality, such as Grey Goose
1/4 cup lime juice
2 teaspoons chopped jalapeno peppers
1 tablespoon olive oil
12 large fresh scallops
salt & freshly ground black pepper
1/4 cup red pepper, finely chopped
1/4 cup yellow pepper, finely chopped
2 green onions, finely chopped
4 sprigs coriander

Steps:

  • Combine vodka, lime juice and jalapeño pepper in bowl.
  • Heat oil in a skillet over high heat. Season scallops with salt and pepper and place in skillet. Sear about 2 minutes per side or until scallops are browned on the outside but still raw in the centre.
  • Place scallops on board and cut into quarters and add to vodka mixture. Let marinate for 4 hours in the refrigerator.
  • Stir in peppers and green onions.
  • Divide scallop mixture between 4 Martini glasses adding some marinade. Garnish with coriander. Serve at once.

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