Scallops in Vermouth-cream Sauce

Total Time
Prep 5 mins
Cook 10 mins

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.

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.


Most Helpful

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.

southern belle 55 November 30, 2008

This was awesome! Thanks for a new favorite. I used a semi sweet white wine that I had on hand, and everyone loved it> Will be making this again soon

FoodFromSicily February 24, 2005

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