Sea Scallops With Vermouth Recipes

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SEA SCALLOPS WITH VERMOUTH



Sea Scallops with Vermouth image

Make and share this Sea Scallops with Vermouth recipe from Food.com.

Provided by Summer Breeze

Categories     < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 shallot, chopped
2 (14 ounce) cans quartered water-packed artichoke hearts, drained
salt and pepper
1/4 cup fresh parsley leaves, chopped
2 tablespoons capers, drained
16 sea scallops
1/2 cup vermouth

Steps:

  • Heat a large nonstick skillet over medium high heat.
  • Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.
  • Cook shallots in oil a minute or so.
  • Add artichoke hearts and toss to heat through.
  • Season artichokes with salt and pepper and combine with parsley and capers.
  • Transfer artichokes to a serving dish.
  • Wipe out pan and return to the heat, raising heat a bit.
  • Season drained and trimmed scallops with salt and pepper.
  • Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan and sear in a single layer, causing them to carmelize, 2 minutes on each side.
  • Add vermouth and cook out the alcohol, 1 to 2 minutes.
  • Arrange scallops in vermouth over the top of the artichokes and serve.

Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 1.5, Cholesterol 19.8, Sodium 415.5, Carbohydrate 24.9, Fiber 11, Sugar 2, Protein 17.3

SCALLOPS IN VERMOUTH-CREAM SAUCE



Scallops in Vermouth-cream Sauce image

This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.

Provided by Jajaja

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Coat the scallops with flour, dusting off excess.
  • Melt the butter in a large skillet over medium heat.
  • Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
  • Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
  • Bring to a boil and reduce the volume of liquid by half.
  • Stir in cream, salt, and pepper and turn heat down to low.
  • Add the scallops back to the pan and cook till heated through.

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