Sea Scallops with Vermouth

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Wine & Dine

Rated: 4 stars out of 5Rate itRead users' reviews (36)

RECIPE
COMMENTS & REVIEWS(36)

Cook Time:
9 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 9 min
Total:: 14 min

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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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Comments & Reviews

recipe Sea Scallops with Vermouth
Deborah Salisbury, MA 01-14-2009
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Very good
Rated: 5 stars out of 5

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. Read more
recipe Sea Scallops with Vermouth
Jennifer San Diego, CA 01-05-2009
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Easy with Rave Reviews!
Rated: 5 stars out of 5

This was surprisingly very easy. I used it as an appetizer...just 1-2 large scallops per person. (I like the other reviews... and will add it to pasta for the main course) Scallops are my favorite, so I always like trying new things with them. You really do have to be an artichoke & capers fan, otherwise you will not like this. I did cut back adding additional salt, it was definitely not needed. This dish was voted 'best of' all courses at our holiday dinner this year!Read more
recipe Sea Scallops with Vermouth
Hugo New York, NY 12-15-2008
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good advice, consider going easy
Rated: 4 stars out of 5

The good parts are backing up the previous reviews of the joys of "carmalization": bang on, better than you'd expect. Heck,... scallops are hard to do, they're easy to screw up and this is an excellent way to do them without overcooking, or embarrassingly poisoning guests with undercooked seafood. Although the artichoke base was tasty, it did tend to overpower the scallops. Next time I'd do it in 3 layers: rice, artichoke and scallops. As a test, just taste the artichoke mix and be reminded of the subtle flavors of scallop, serve accordingly. Will definitely make this again, in moderation. - HugoRead more
recipe Sea Scallops with Vermouth
Beth Midlothian, VA 05-31-2008
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The best scallop recipe!
Rated: 5 stars out of 5

My husband and our guests loved this recipe! One caution, though. You must dry the scallops in order to get a good sear on... them. I served them over a little nest of linguine, dressed with garlic and olive oil, as one of the reviewers had suggested and it was delicious!Read more
recipe Sea Scallops with Vermouth
Elaine York, PA 02-05-2008
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Fabulous and Easy
Rated: 5 stars out of 5

I made this with White Asparagus as suggested by another review because we too are not artichoke fans. LOVED IT!! What an... easy and absolutely delicious dish. Need a suggestion for a starch to go with it.Read more
recipe Sea Scallops with Vermouth
Anonymous 07-16-2007
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Bitter! Skip the vermouth & capers & use white wine
Rated: 3 stars out of 5

I spent a lot of time on this recipe and discovered at the end that it was slightly bitter. I'll try it again and use a dry,... white wine instead of vermouth and add only a FEW capers instead of 2 Tablespoons.Read more