Sea Scallops with Vermouth |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Delicious sea scallops with artichokes Ingredients:
3 tablespoons extra virgin olive oil |
1 shallot, chopped |
2 (14 ounce) cans quartered water-packed artichoke hearts, drained |
salt and pepper |
1/4 cup fresh parsley leaves, chopped |
2 tablespoons capers, drained |
16 sea scallops |
1/2 cup vermouth |
Directions:
1. Heat a large nonstick skillet over medium high heat.
2. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.
3. Cook shallots in oil a minute or so.
4. Add artichoke hearts and toss to heat through.
5. Season artichokes with salt and pepper and combine with parsley and capers.
6. Transfer artichokes to a serving dish.
7. Wipe out pan and return to the heat, raising heat a bit.
8. Season drained and trimmed scallops with salt and pepper.
9. 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.
10. Add vermouth and cook out the alcohol, 1 to 2 minutes.
11. Arrange scallops in vermouth over the top of the artichokes and serve.
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