Sea Scallops With Vermouth Food

SEA SCALLOPS WITH VERMOUTH

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.

VEAL SCALLOPS IN VERMOUTH

Steps:

• Flatten meat with a wooden mallet or meat cleaver until it is very thin.
• Cut into serving pieces.
• Sprinkle with salt and pepper and dredge with flour.
• Heat butter and salad oil in a skillet.
• Add chopped onion.
• Add veal scallops and brown lightly on both sides.
• Add sweet vermouth.
• Cover skillet and simmer about 5 minutes.
• Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
• Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

SEA SCALLOPS AND ASPARAGUS WITH VERMOUTH

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.

SCALLOPS IN VERMOUTH-CREAM SAUCE

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.