Scallop Thermidor

READY IN: 35mins
Recipe by Dawnab

I created this on my own after trying different types of wine and spices, and watching various cooking shows and reading recipes. Enjoy!

Top Review by Chef Kate

We loved this! I had very large divers' scallops so cut them in half and seared them for less time. Followed directions right up till the cheese--my guest and I tasted and decided it was lovely and rich without it. I tried it a second time, dusting the scallops with paprika before searing--it added a little bite and a bit of color. Excellent, Dawnab!

Ingredients Nutrition


  1. Heat a sauce pan to med high.
  2. Add olive oil to hot pan then sear scallops for 4 minutes on each side.
  3. Remove and keep warm.
  4. Saute onions and mushrooms on high heat, till browned and cooked though (keep heat on med-hi).
  5. Add garlic and saute for 30 more seconds.
  6. Add vermouth, stir to get all brown bits off bottom, reduce heat.
  7. When most of liquid has cooked off, add cream.
  8. Bring to a boil for 3 minutes.
  9. Turn off heat, leave pan on burner add cheese.
  10. When cheese is melted, stir, add salt and pepper to taste and serve over scallops.

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