Sea Scallops with Vermouth

Name: Sea Scallops with Vermouth
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams quartered artichoke hearts in water, drained; 2 Tbsps capers, drained; 118 milliliters dry vermouth; 3 Tbsps extra-virgin olive oil; 59 milliliters parsley leaves, chopped; 4 servings Salt and pepper; 16 sea scallops; 1 shallot, chopped

Sea Scallops with Vermouth is a gluten free, primal, and vegan recipe with 4 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 342 calories, 2g of protein, and 28g of fat. If you have salt and pepper, capers, parsley leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 14 minutes.

Instructions

Heat a large nonstick skillet over medium high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

Artichoke

Olive Oil

Shallot

Parsley

Capers

Cooking Oil

Equipment you will use

Frying Pan

Transfer artichokes to a serving dish.

Ingredients you will need

Artichoke

Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Scallops

Equipment you will use

Frying Pan

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.

Ingredients you will need

Artichoke

Scallops

Vermouth

Alcohol

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

794grams

quartered artichoke hearts in water, drained 2Tbsps

capers, drained 118milliliters

dry vermouth 3Tbsps

extra-virgin olive oil 59milliliters

parsley leaves, chopped 4servings

Salt and pepper 16

sea scallops 1

shallot, chopped

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. 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 Girard Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Girard Chardonnay

The aromatics suggest fresh apple pie a la mode, with notes of cinnamon and vanilla. On the palate, the bright acidity is balanced by apple, pear and mandarin zest flavors, blended with Christmas spice notes.Blend: 100% Chardonnay