Sea Scallops with Vermouth
- Ready In:
- 21mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 44.37 ml extra virgin olive oil
- 1 shallot, chopped
- 2 (793.78 g) can quartered water-packed artichoke hearts, drained
- salt and pepper
- 59.14 ml fresh parsley leaves, chopped
- 29.58 ml capers, drained
- 16 sea scallops
- 118.29 ml vermouth
directions
- 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.
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RECIPE SUBMITTED BY
Summer Breeze
East Falmouth, MA
Now that my husband and I are retired we have moved to Cape Cod to live. Before retiring we were both educators in MA. We thank God everyday for allowing us to retire in such a beautiful place. I have always been a cook and baker and am never happier than I am when in the kitchen. Since retiring I have been able to spend more time with my passions of cooking and crafts. I love making wreathes from dried flowers from our garden and have recently matted and framed dried flower arrangements for our three married daughters. We have 7 grandchildren that we enjoy spending time with also.