Best Scallops In A Vermouth And Saffron Sauce Recipes

Sea Scallops with Vermouth image

Provided by Rachael Ray : Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 shallot, chopped
2 (14 ounce) cans quartered artichoke hearts in water, drained
Salt and pepper
1/4 cup parsley leaves, chopped
2 tablespoons capers, drained
16 sea scallops
1/2 cup dry 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. 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.

Scallops in Vermouth-cream Sauce image

Provided by Jajaja

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

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.