Scallops in Vermouth-cream Sauce

READY IN: 15mins
Recipe by Jajaja

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.

Top Review by southern belle 55

great recipe!! very easy. next time will add some shallots and garlic after removing scallops. a little lemon juice with the vermouth. alittle tarragon into the cream sauce.

Ingredients Nutrition


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

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