Scallops in Vermouth-cream Sauce

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.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 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

Directions

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.