Sea Scallops with Vermouth

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Fabulous took no time at all to put together, made it for my husband and so I used one can of artichoke and half the scallops. Definitely will so it again. Thanks

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I LOVE this recipe and make it often, BUT using only one can of artichoke hearts, 1 T of the capers or too salty, and lemon juice and a couple pats of butter instead of the vermouth and the lemon accuentates the scallops and the butter makes the sauce creamy. EXCELLENT!!!

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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.

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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!!

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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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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!

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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.

- Hugo

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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!

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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.

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oustanding flavor and scallops were tender and spices were just right.