Ingredients for Scallop Thermidor
- Sea Scallops
- 1 tablespoon olive oil
- Onion
- Sliced Mushrooms
- 2 cloves minced garlic
- Dry Vermouth
- Heavy Cream
- Sharp Cheddar Cheese
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How to Make Scallop Thermidor
- Heat a medium-high heat saucepan.
- Add 1 tablespoon olive oil to the hot pan. Sear scallops (about 6-8 large scallops) for 3-4 minutes per side, until golden brown and cooked through. Remove and keep warm.
- Add 1/2 cup chopped onions and 1 cup sliced mushrooms to the pan. Sauté over medium-high heat until browned and tender, about 5-7 minutes.
- Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
- Pour in 1/4 cup dry vermouth. Scrape up any browned bits from the bottom of the pan. Reduce heat to medium-low.
- Simmer until most of the vermouth has evaporated, about 2-3 minutes.
- Stir in 1/2 cup heavy cream. Bring to a gentle simmer for 3 minutes.
- Remove from heat. Stir in 1/2 cup grated Gruyère cheese (or similar) until melted and smooth.
- Season with salt and freshly ground black pepper to taste.
- Spoon the creamy sauce over the seared scallops and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
9g
Fat
171g
Carbs
3g
