Vodka Scallops with Seasoned Chipotle and Shallots
Elevate your seafood game with these decadent Vodka Scallops with Seasoned Chipotle and Shallots—a bold, flavor-packed dish perfect for a special dinner or an indulgent treat. Tender, golden-seared scallops are nestled in a creamy vodka sauce infused with the smoky heat of chipotle chili powder, the sweetness of caramelized shallots, and the brightness of fresh lemon juice. This elegant dish combines rich, velvety textures with a tantalizing kick, balanced by herbs and just the right hint of garlic. Ready in just 30 minutes, this recipe pairs beautifully with crusty bread, fluffy rice, or sautéed greens, making it an irresistible centerpiece for any seafood lover's table.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 12 large scallops
- 0.25 cup vodka
- 0.5 cup heavy cream
- 2 medium, finely diced shallots
- 1 teaspoon chipotle chili powder
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon, finely chopped fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves, minced garlic
- 0.5 whole, juiced lemon
Instructions
Pat the scallops dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set them aside on a clean plate.
Reduce the skillet heat to medium and add the remaining butter. Toss in the finely diced shallots and cook for 2-3 minutes until softened.
Add the minced garlic and chipotle chili powder, stirring for 30 seconds until fragrant.
Deglaze the skillet with vodka, scraping up any browned bits from the bottom of the pan. Simmer for 1 minute to allow the alcohol to cook off.
Pour in the heavy cream and stir well to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
Squeeze in the lemon juice and stir in chopped parsley. Adjust seasoning with additional salt and pepper as needed.
Return the seared scallops to the skillet and spoon the sauce over the top. Cook for an additional 1-2 minutes to warm the scallops through.
Serve hot with your choice of side, such as rice, crusty bread, or sautéed vegetables.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 359 mg | 8% | |
*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.
