Ingredients for Scallops In Vermouth Cream Sauce
- Sea Scallops
- All Purpose Flour
- 2 tablespoons butter
- Sweet Vermouth
- Whipping Cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Scallops In Vermouth Cream Sauce
- Gently coat 1 pound of large sea scallops in 1/4 cup all-purpose flour, shaking off any excess.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the floured scallops and cook for approximately 5 minutes, stirring occasionally, until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- Add 1/2 cup of vermouth (sweet or dry!) to the skillet and scrape the bottom to loosen any browned bits.
- Bring the vermouth to a boil and reduce by half, about 2-3 minutes, until slightly thickened.
- Stir in 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low.
- Return the scallops to the skillet and gently heat through for 1-2 minutes, ensuring they are warmed but not overcooked.
- Serve immediately and garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
0g
Fat
105g
Carbs
4g
