Scallops in Vermouth Cream Sauce
Elevate your dinner table with the decadent flavors of Scallops in Vermouth Cream Sauce—a recipe that combines perfectly seared sea scallops with a velvety, aromatic sauce. This elegant dish features golden-brown scallops served in a rich reduction of dry vermouth, heavy cream, and shallots, creating a luxurious flavor profile that’s both sophisticated and satisfying. The creamy sauce is brightened with the optional zest of lemon and garnished with fresh parsley, adding a pop of freshness to every bite. Ready in only 30 minutes, this quick yet impressive seafood recipe is perfect for a date night or a special dinner party. Serve with crusty bread, rice, or pasta to soak up every drop of the luscious sauce. Keywords: seared scallops, vermouth cream sauce, scallop recipe, quick seafood recipe, elegant dinner ideas.
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot (finely minced)
- 0.5 cup Dry vermouth
- 0.75 cup Heavy cream
- 2 tablespoons Parsley (chopped, for garnish)
- 1 teaspoon Lemon zest (optional)
Instructions
Pat the sea scallops dry with a paper towel and season both sides with salt and pepper.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
When the butter has melted and the pan is hot, place the scallops in a single layer (do not crowd the pan). Cook for 2-3 minutes per side, or until they develop a golden-brown crust. Remove the scallops and set aside on a plate.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet, followed by the minced shallot. Sauté for 2 minutes until the shallot is soft and fragrant.
Deglaze the pan by pouring in the dry vermouth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the vermouth to simmer and reduce by about half, which should take 3-4 minutes.
Stir in the heavy cream and simmer for another 3-4 minutes, or until the sauce thickens slightly.
Return the scallops to the skillet, spooning some of the sauce over them. Let them warm in the sauce for 1-2 minutes without overcooking.
Garnish with chopped parsley and optional lemon zest before serving. Serve immediately with crusty bread, rice, or pasta to soak up the sauce.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 4276 mg | 186% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
