Sea Scallops with Vermouth

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  • Level: Easy
  • Total: 14 min
  • Prep: 5 min
  • Cook: 9 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.