SCALLOPS IN VERMOUTH-CREAM SAUCE
This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.
Provided by Jajaja
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Coat the scallops with flour, dusting off excess.
- Melt the butter in a large skillet over medium heat.
- Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
- Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
- Bring to a boil and reduce the volume of liquid by half.
- Stir in cream, salt, and pepper and turn heat down to low.
- Add the scallops back to the pan and cook till heated through.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEA SCALLOPS AND ASPARAGUS WITH VERMOUTH
Make and share this Sea Scallops and Asparagus With Vermouth recipe from Food.com.
Provided by Bobbie
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat.
- Add 2 tablespoons of olive oil and the chopped shallots to the pan. Cook shallots in oil for about 1 minute.
- Add the asparagus pieces and saute until tender crisp.
- Season asparagus with salt and pepper and add the capers and parsley. Cook for an additional minute.
- Transfer asparagus mixture to a serving dish.
- Season drained and trimmed scallops with salt and pepper. And using the same skillet, turn heat up and add the remaining tablespoon of olive oil.
- Immediately place the scallops in the hot pan and sear in a single layer, until they are carmelized, about 2 minutes on each side.
- Add vermouth and cook 1 to 2 minutes to cook out the alcohol.
- Arrange scallops in vermouth over the top of the asparagus and serve.
Nutrition Facts : Calories 167, Fat 10.8, SaturatedFat 1.5, Cholesterol 19.8, Sodium 238.9, Carbohydrate 6.2, Fiber 2, Sugar 1.2, Protein 12.4
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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