- 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
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.