Recipe courtesy of Rachael Ray
Sea Scallops with Vermouth
Getting reviews...
- Level: Easy
- Total: 14 min
- Prep: 5 min
- Cook: 9 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 377
- Total Fat
- 29 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 24 mg
- Sodium
- 1124 mg
- Level: Easy
- Total: 14 min
- Prep: 5 min
- Cook: 9 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 377
- Total Fat
- 29 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 24 mg
- Sodium
- 1124 mg
Ingredients
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.
