SEA SCALLOPS WITH VERMOUTH
Make and share this Sea Scallops with Vermouth recipe from Food.com.
Provided by Summer Breeze
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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 and sear in a single layer, causing them to carmelize, 2 minutes on each side.
- Add vermouth and cook out the alcohol, 1 to 2 minutes.
- Arrange scallops in vermouth over the top of the artichokes and serve.
Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 1.5, Cholesterol 19.8, Sodium 415.5, Carbohydrate 24.9, Fiber 11, Sugar 2, Protein 17.3
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Gabar Israel
[email protected]Just awful. Don't make this recipe.
Shivam
[email protected]This recipe is a fail. Don't bother making it.
Ahmed Ahuzaam
[email protected]Avoid this recipe at all costs. It's a complete disaster.
Mohammad sallah Chachar
[email protected]This recipe is the worst! Don't waste your time making it.
Zain Rizvi
[email protected]I would not recommend this recipe to anyone. It was a waste of time and money.
Razabrand Mughal
[email protected]This recipe was a complete disaster. The scallops were overcooked and the vermouth sauce was burnt. I will never make this recipe again.
Oungshi Nafi
[email protected]I'm not sure what I did wrong, but my scallops turned out rubbery. I followed the recipe exactly, but they just didn't cook properly.
Musa Maswanganye
[email protected]This recipe was a bit too complicated for my taste. There were a lot of steps involved and it took me a long time to make. I think I would have preferred a simpler recipe.
Hgjk Lado
[email protected]I found this recipe to be a bit bland. The scallops were cooked well, but the vermouth sauce lacked flavor. I think I would have added some more herbs and spices to the sauce.
Arslan Tazareb
[email protected]This recipe was a bit too rich for my taste. The scallops were cooked well, but the vermouth sauce was a bit too heavy. I think I would have preferred a lighter sauce.
Mercy Opara
[email protected]These scallops were cooked to perfection and the vermouth sauce was divine. I served them over a bed of roasted vegetables and they were absolutely delicious.
Catrina Mccoy
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of seafood. But I'm so glad I did! The scallops were cooked perfectly and the vermouth sauce was amazing. I will definitely be making this again.
Mamun Hossain
[email protected]This recipe is a keeper! The scallops were succulent and the vermouth sauce was rich and flavorful. I served it over a bed of angel hair pasta and it was a perfect meal.
Chiara Ciao
[email protected]I've made this recipe several times and it's always a hit. The scallops are always cooked perfectly and the vermouth sauce is divine. I highly recommend this recipe!
Michael Higgins
[email protected]These scallops were delicious! I followed the recipe exactly and they turned out perfect. The vermouth sauce was especially good.
Bilal King
[email protected]I love scallops and this recipe did not disappoint. The scallops were cooked perfectly and the vermouth sauce was amazing. I will definitely be making this again.
khadija khadija
[email protected]This was my first time cooking scallops and they turned out great! The recipe was easy to follow and the scallops were cooked perfectly. I will definitely be making this again.
Luca Luca
[email protected]These scallops were cooked to perfection! They were tender and juicy, with a slightly caramelized crust. The vermouth sauce was rich and flavorful, with a hint of sweetness. I served the scallops over a bed of roasted vegetables and they were absolut