Scallops au Vermouth

Name: Scallops au Vermouth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 355 milliliters (3-inch) julienne-cut carrot; 237 milliliters (3-inch) julienne-cut celery; 177 milliliters dry vermouth; 59 milliliters chopped fresh chives; 0 teaspoons hot sauce; 237 milliliters (3-inch) julienne-cut leek (about 1 large); 1 Tbsp fresh lemon juice; 1 Tbsp olive oil; 0 teaspoons salt; 454 grams sea scallops; 118 milliliters minced shallots; 355 milliliters (3-inch) julienne-cut peeled turnips

Scallops au Vermouth might be just the beverage you are searching for. This recipe serves 4. One serving contains 121 calories, 2g of protein, and 4g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, julienne-cut leek, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Steam first 4 ingredients, covered, 14 minutes or until crisp-tender.

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shallots; saut 2 minutes or until lightly browned.

Ingredients you will need

Shallot

Add scallops; saut 30 seconds.

Ingredients you will need

Scallops

Add vermouth; cover and cook 3 minutes.

Ingredients you will need

Vermouth

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.

Ingredients you will need

Scallops

Vermouth

Leek

Equipment you will use

Slotted Spoon

Frying Pan

Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute.

Ingredients you will need

Hot Sauce

Vermouth

Pepper

Salt

Equipment you will use

Frying Pan

Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.

Ingredients you will need

Lemon Juice

Chives

Sauce

Equipment

Frying Pan

Slotted Spoon

Ingredients

Servings:

0teaspoons

black pepper 355milliliters

(3-inch) julienne-cut carrot 237milliliters

(3-inch) julienne-cut celery 177milliliters

dry vermouth 59milliliters

chopped fresh chives 0teaspoons

hot sauce 237milliliters

(3-inch) julienne-cut leek (about 1 large)1Tbsp

fresh lemon juice 1Tbsp

olive oil 0teaspoons

salt 454grams

sea scallops 118milliliters

minced shallots 355milliliters

(3-inch) julienne-cut peeled turnips

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.