PAN SEARED SCALLOPS WITH VERMOUTH CREAM SAUCE
Provided by Michelle
Number Of Ingredients 5
Steps:
- Clean scallops (see instructions above this recipe).
- Heat butter in large skillet on high heat.
- When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
- Sear for another 2 minutes until a golden crust is formed.
- Remove to a plate, turn skillet to low.
- Add vermouth to skillet, and simmer for 1-2 minutes to reduce the vermouth, stirring. Scrape up any butter or scallop remains in the pan.
- Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
- Serve sauce over scallops.
Nutrition Facts : ServingSize 2
SCREAMING MARTINI SCALLOPS
Large, creamy white sea scallops are cooked at high heat with vermouth and capers. Delicious alone or over pasta! The degree of spiciness can be adjusted with the pepper flakes. Recipe 'as is' is pretty hot!
Provided by Krystal
Categories Seafood Shellfish Scallops
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
- Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 7.6 g, Cholesterol 101.9 mg, Fat 12.7 g, Fiber 0.9 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 910.2 mg, Sugar 3.6 g
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.
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
SEARED SCALLOPS WITH ORANGE AND VERMOUTH
Be sure to dry the scallops thoroughly before cooking so they'll brown nicely. A quick pan sauce of vermouth, butter and orange zest adds a delectable flavor.
Categories seared scallops with orange and vermouth
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
- In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.
- Fish Alternatives: Instead of large sea scallops, you can use bay scallops. Sauté them for just a minute and a half. They cook so quickly there's not time for a brown crust to form, but the taste will still be delicious.
- Variations: Seared Scallops with Lemon and Vermouth Use 1 teaspoon of grated lemon zest in place of the orange zest. Seared Scallops with Orange and White Wine Use 1/2 cup of dry white wine in place of the vermouth.
- Wine Recommendation: A light, acidic white wine is a good partner for the citrus here. Outstanding choices would be a better quality Soave or a sauvignon blanc from the northern Alto Adige region of Italy.
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
- In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
- Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.
SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
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. 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.
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- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
- In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.
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SEARED SCALLOPS WITH ORANGE AND VERMOUTH - FOOD & WINE
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- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
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FANCY BAKED SEA SCALLOPS - HOME | GARLIC & ZEST
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- Preheat the oven to 400°. If you have scallop shells for baking, spritz them with some vegetable spray, place on a baking sheet and set aside. If you're not using scallop shells, use a ceramic baking dish that will fit the scallops in a single layer without crowding and lightly spray with vegetable spray. Set aside.
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- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes or until lightly browned. Add scallops; sauté 30 seconds. Add vermouth; cover and cook 3 minutes. Remove scallops from pan with a slotted spoon, reserving vermouth mixture in pan. Divide scallops evenly among 4 plates; top each with 1/2 cup leek mixture.
- Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute. Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.
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- Prepare the scallops by removing and discarding the hard little muscle that is attached to the side of the scallop. Sometimes that is removed before sale, most of the time not. Rinse the scallops gently under very cold water and pat dry completely with paper towels. If they are not dry, they will not brown.
- In a large sauté pan, heat 1 tablespoon of clarified butter and the oil over hot heat until it just starts to reach the smoking point. If you are using clarified butter it may not smoke so test with a drop of water.
- Once the pan and fat are hot, gently place each scallop in, making sure they don’t touch. Do not overcrowd the pan. The heat should be at about medium high to high. Once you set the scallops in, do not touch for two minutes. They must remain in one place so they brown. If you think they are browning too quickly, lift one and check. They should be golden in color. Adjust heat slightly if needed.
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