Photo: Sea Scallops with Vermouth Recipe
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
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. 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.
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By r_hallowell_131...
Cheltenham, 78
on August 31, 2010
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Let's see - 1 lb scallops cost $12.99. Each can of artichoke hearts cost $4.50. That's $22 for the main ingredients. This better taste AMAZING! Against my better judgment I used a teflon non-stick pan because the recipe says to. I simply could not sear the scallops in the non-stick pan. Probably because I could not get the pan hot enough without ruining the non-stick coating? Or maybe the scallops were full of water? I dunno. I bought what I thought were "dry" sea scallops, 12-16/pound, and dried them off before attempting to sear them. I followed the directions exactly. The result was - - just ok. Not great. Disappointing. The scallops were swimming in artichoke hearts, so probably one can of hearts would have been better. I will not make this recipe again.
By dammon_13013186
Yardley, 78
on July 20, 2010
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One of the simplest and most tasty recipes I have ever tried. Hard to believe that much flavor came out of something so easy to do!!
By deborah.robinso...
Salisbury, MA
on January 14, 2009
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I can't wait to actually try this whole recipe. I was looking at the last minute for a different way to fix scallops. I had none of these ingrediants. But, I pan seared the scallops (after drying them, as was previously suggested and then used dry white wine instead of vermouth. I poured the whole thing over a bed of rice. A super simple meal that was very easy.
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