Ingredients

3 tablespoons extra-virgin olive oil
1 shallot, chopped
2 (14 ounce) cans quartered artichoke hearts in water, drained
Salt and pepper
1/4 cup parsley leaves, chopped
2 tablespoons capers, drained
16 sea scallops
1/2 cup dry vermouth

Instructions

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. Sear the
scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and
cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and
serve.